FOR THE FILLING
800g of cod
4 tablespoons of olive oil or vegetable oil
1 large onion, finely chopped
1 tablespoon of garlic, minced
1 tablespoon of chopped parsley
2 tablespoons of breadcrumbs
1 teaspoon of dried oregano
Salt to taste
1 pinch of black pepper
1 kg of fresh pasta for cannelloni or 500g of dry pasta
FOR THE SAUCE
4 tablespoons of butter or margarine
4 tablespoons of all-purpose flour
4 cups of milk (960ml)
1 teaspoon of salt or to taste
1 pinch of black pepper
1 pinch of nutmeg
2 tablespoons of chopped parsley
2 tablespoons of chopped scallions
2 tablespoons of grated Parmesan cheese
FOR THE FILLING
800g of cod
4 tablespoons of olive oil or vegetable oil
1 large onion, finely chopped
1 tablespoon of garlic, minced
1 tablespoon of chopped parsley
2 tablespoons of breadcrumbs
1 teaspoon of dried oregano
Salt to taste
1 pinch of black pepper
1 kg of fresh pasta for cannelloni or 500g of dry pasta
FOR THE SAUCE
4 tablespoons of butter or margarine
4 tablespoons of all-purpose flour
4 cups of milk (960ml)
1 teaspoon of salt or to taste
1 pinch of black pepper
1 pinch of nutmeg
2 tablespoons of chopped parsley
2 tablespoons of chopped scallions
2 tablespoons of grated Parmesan cheese
PREPARE THE FILLING: Soak the cod in cold water for at least one day, changing the water several times during that period
Rinse the cod well and place it in a large pot or pan with enough cold water to cover it
Bring to a boil, then remove from heat
Let cool, then flake the fish into small pieces
Lave well the cod, place it in a large pot or pan with enough cold water to cover it, bring to a boil and let it rise to the surface
Drain
Remove skin and bones and chop finely
Heat olive oil or vegetable oil in a large pan over high heat until shimmering
Add onion and garlic and cook until softened
Add parsley, breadcrumbs, oregano, salt, black pepper, and flaked cod
Cook for a few minutes, stirring occasionally
Season with salt to taste
Verify the seasoning
Add paprika, mix well, remove from heat and reserve
In a large pot or pan, cook pasta in boiling water until al dente
Drain, fill with fish mixture, and roll up
Place in a large baking dish and reserve
Preheat oven to 200°C (hot)
PREPARE THE SAUCE: In a medium saucepan, melt butter or margarine over high heat
Add flour, stirring constantly
Add milk gradually, whisking until smooth and slightly thickened
Remove from heat and season with salt, black pepper, and nutmeg
Add parsley and scallions, stir well, and pour the sauce over the cannelloni
Sprinkle with Parmesan cheese and bake in a preheated oven
Serve hot
600 calories per serving
Wine: Tinto from Portugal or Malbec from Argentina
