For the cake
2 kg of cod fillets (hake, corvina, tainha or badejo)
1 cup of coconut milk
4 tablespoons of olive oil or dendea
2 chopped onions
1 tablespoon of lime juice
3 sprigs of parsley
1 red bell pepper diced
5 tomatoes roughly chopped
1/2 tablespoon of grated ginger
Salt to taste
2 finger peppers chopped
1 package of breaded fish fillets (250g) broken into small pieces
1/2 cup of cashew nuts
1/2 cup of toasted almonds
2 eggs
For the sauce
250g of clean shrimp
4 tablespoons of oil
3 cloves of garlic minced
1 chopped onion
1/4 cup of toasted almonds
2 tablespoons of lime juice
2 cups of water
1/2 teaspoon of salt
1 tablespoon of black pepper
1 tablespoon of grated ginger
1 finger pepper roughy chopped
For the cake
2 kg of cod fillets (hake, corvina, tainha or badejo)
1 cup of coconut milk
4 tablespoons of olive oil or dendea
2 chopped onions
1 tablespoon of lime juice
3 sprigs of parsley
1 red bell pepper diced
5 tomatoes roughly chopped
1/2 tablespoon of grated ginger
Salt to taste
2 finger peppers chopped
1 package of breaded fish fillets (250g) broken into small pieces
1/2 cup of cashew nuts
1/2 cup of toasted almonds
2 eggs
For the sauce
250g of clean shrimp
4 tablespoons of oil
3 cloves of garlic minced
1 chopped onion
1/4 cup of toasted almonds
2 tablespoons of lime juice
2 cups of water
1/2 teaspoon of salt
1 tablespoon of black pepper
1 tablespoon of grated ginger
1 finger pepper roughy chopped
In a large saucepan, combine all the cake ingredients except for the breaded fish, cashews, almonds, and eggs
Cover and cook over low heat for 40 minutes, stirring occasionally
Remove the cod with a slotted spoon and roughly chop it, removing any bones. Reserve
Add the breaded fish to the saucepan with the cooking juices from the fish cake
Gradually add the cashews, almonds, and eggs to the blender along with the chopped fish
Mix well and pour into a 25cm diameter tin greased with olive oil
Bake in a preheated oven at 200°C for 1 hour or until firm
Prepare the sauce: spread the shrimp in a baking dish and bake in a preheated oven at 200°C for 1 hour
Fry the garlic and onion in oil until golden brown
Add the remaining ingredients to the blender and blend well
Simmer over low heat for 2 minutes, then serve hot with the fish cake removed from the tin
Serves 20.
