Olive oil (for greasing)
For the sauce
2 medium-sized salted fish (160 g), chopped
1 large onion (150 g) finely chopped
2 medium-sized carrots (240 g) chopped
1 small red bell pepper (100 g), chopped
1 can of tomato puree (400 g)
1/2 tablespoon olive oil
1/2 cup water (120 ml)
For the fish
6 cod fillets (500 g)
1 tablespoon salt
1/2 cup all-purpose flour (60 g)
3 tablespoons olive oil
2 tablespoons lemon juice
For the coconut cream
1/3 cup cornstarch (35 g)
1 1/2 cups milk (360 ml)
1 cup coconut milk (240 ml)
1/2 teaspoon salt
4 large black olives (35 g for garnishing)
Olive oil (for greasing)
For the sauce
2 medium-sized salted fish (160 g), chopped
1 large onion (150 g) finely chopped
2 medium-sized carrots (240 g) chopped
1 small red bell pepper (100 g), chopped
1 can of tomato puree (400 g)
1/2 tablespoon olive oil
1/2 cup water (120 ml)
For the fish
6 cod fillets (500 g)
1 tablespoon salt
1/2 cup all-purpose flour (60 g)
3 tablespoons olive oil
2 tablespoons lemon juice
For the coconut cream
1/3 cup cornstarch (35 g)
1 1/2 cups milk (360 ml)
1 cup coconut milk (240 ml)
1/2 teaspoon salt
4 large black olives (35 g for garnishing)
Grease a 30 cm diameter mold with olive oil. Reserve
Prepare the sauce: in a medium-sized pan, combine the salted fish, onion, carrot, bell pepper, tomato puree, and olive oil
Cook over medium heat, stirring occasionally with a wooden spoon, and adding water as needed to obtain a thick sauce and tender vegetables (approximately 20 minutes). Reserve
Prepare the fish: season the fillets with salt and coat with flour. Reserve
In a large non-stick skillet, heat the olive oil over medium heat
Arrange the fillets side by side in the skillet, fry until golden brown on the bottom, adding lemon juice as needed (approximately 7 minutes)
Flip and cook the other side until it separates into flakes (approximately 1 minute). Reserve
Prepare the coconut cream: in a medium-sized pan, combine the cornstarch with milk, coconut milk, and salt
Cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens and starts to detach from the bottom of the pan (approximately 9 minutes). Reserve
Arrange the cod fillets in the reserved mold and cover with the vegetable sauce
Top with coconut cream
Tap the mold gently on a flat surface to release any air bubbles
Cover with plastic wrap and let it rest for about 1 hour
Preheat the oven to 180°C (medium)
Unmold onto a large, flat serving plate, cover with aluminum foil, place in the preheated oven and let it heat through (approximately 14 minutes)
Remove the aluminum foil
Garnish with olives and serve immediately
519 calories per serving
