Cod Pudding with Shrimp

Name: Cod Pudding with Shrimp
Yield: 8
Ingredients: Pudding; 500g of salted cod, flaked; 1 onion, finely chopped; 1/2 red bell pepper; 1/2 yellow bell pepper; 1 sachet of Japanese seasoning (available at supermarkets); 1/2 cup of olive oil; 2 tomato pieces; 1 tablespoon of paprika; 1/2 cup of butter; 1 cup of coconut milk; 3 tablespoons of wheat flour; 6 eggs; 1/2 cup of parsley; 1/2 cup of black olives, pitted; Salt and pepper to taste; Wheat flour for dusting; Sauce; 500g of small shrimp; 1 onion, finely chopped; 1 red bell pepper, finely chopped; 1 tomato piece; 3 tablespoons of olive oil; 1 cube of shrimp broth; 1 cup of coconut water; 1/2 cup of coconut milk; 1 tablespoon of tomato extract; 2 tablespoons of cornstarch; 1/2 cup of milk; Salt, pepper, and parsley to taste

1
Pudding
2
500g of salted cod, flaked
3
1 onion, finely chopped
4
1/2 red bell pepper
5
1/2 yellow bell pepper
6
1 sachet of Japanese seasoning (available at supermarkets)
7
1/2 cup of olive oil
8
2 tomato pieces
9
1 tablespoon of paprika
10
1/2 cup of butter
11
1 cup of coconut milk
12
3 tablespoons of wheat flour
13
6 eggs
14
1/2 cup of parsley
15
1/2 cup of black olives, pitted
16
Salt and pepper to taste
17
Wheat flour for dusting
18
Sauce
19
500g of small shrimp
20
1 onion, finely chopped
21
1 red bell pepper, finely chopped
22
1 tomato piece
23
3 tablespoons of olive oil
24
1 cube of shrimp broth
25
1 cup of coconut water
26
1/2 cup of coconut milk
27
1 tablespoon of tomato extract
28
2 tablespoons of cornstarch
29
1/2 cup of milk
30
Salt, pepper, and parsley to taste

Ingredients

1
Pudding
2
500g of salted cod, flaked
3
1 onion, finely chopped
4
1/2 red bell pepper
5
1/2 yellow bell pepper
6
1 sachet of Japanese seasoning (available at supermarkets)
7
1/2 cup of olive oil
8
2 tomato pieces
9
1 tablespoon of paprika
10
1/2 cup of butter
11
1 cup of coconut milk
12
3 tablespoons of wheat flour
13
6 eggs
14
1/2 cup of parsley
15
1/2 cup of black olives, pitted
16
Salt and pepper to taste
17
Wheat flour for dusting
18
Sauce
19
500g of small shrimp
20
1 onion, finely chopped
21
1 red bell pepper, finely chopped
22
1 tomato piece
23
3 tablespoons of olive oil
24
1 cube of shrimp broth
25
1 cup of coconut water
26
1/2 cup of coconut milk
27
1 tablespoon of tomato extract
28
2 tablespoons of cornstarch
29
1/2 cup of milk
30
Salt, pepper, and parsley to taste

Directions

1
Sauté the onion, bell peppers, and Japanese seasoning in olive oil
2
Add the cod, tomato, and paprika
3
Set aside
4
Melt the butter and mix with coconut milk and flour
5
Beat the eggs until a cream forms
6
Combine the cod, parsley, olives, and season to taste
7
Fold in the egg whites
8
Pour into a greased and floured mold
9
Bake in medium oven, water bath
10
Make the sauce: sauté the onion, bell pepper, tomato, and parsley in olive oil
11
Add the shrimp cube and shrimp
12
Add coconut water, milk, and tomato extract
13
Mix until thickened
14
Season with salt and pepper, serve with pudding.