400 g of cod, desalinated
2 cups of hot milk
1 chopped onion
200 ml of oil
300 g of cassava (manioc) cleaned
Salt to taste
1 tablespoon of butter
1/3 cup of finely chopped onion
1/2 green pepper, seedless, cut into cubes
1 tomato, peeled and seeded, chopped
3 cloves of garlic, minced
Fresh parsley, chopped
Juice from 1/2 lemon
3 tablespoons of grated Parmesan cheese
Oil for brushing
400 g of cod, desalinated
2 cups of hot milk
1 chopped onion
200 ml of oil
300 g of cassava (manioc) cleaned
Salt to taste
1 tablespoon of butter
1/3 cup of finely chopped onion
1/2 green pepper, seedless, cut into cubes
1 tomato, peeled and seeded, chopped
3 cloves of garlic, minced
Fresh parsley, chopped
Juice from 1/2 lemon
3 tablespoons of grated Parmesan cheese
Oil for brushing
In a pot, cook the cod in milk for five minutes
Remove the cod, let it cool and flake
Reserve the milk
Sauté the onion-porridge in oil, add the cod and cook for two minutes. Reserve
Cook the cassava with water and salt until soft
Pass through a processor still warm, with reserved milk and butter
Sauté the onion, pepper, tomato, and garlic
Add the cassava cream and cook for ten minutes
Mix in parsley and combine with the cod
Season with lemon juice
Distribute the mixture among 25 scallop shells, sprinkle with grated Parmesan cheese and bake at high temperature (200°C) until golden
At serving time, brush with a drizzle of oil.
