Stuffed Tainha

Name: Stuffed Tainha
Yield: 16
Ingredients: FOR THE FILLING; 6 tablespoons of butter or margarine; 3/4 cup of finely chopped salted cod (110g); 6 tablespoons of finely chopped onion; 3 tablespoons of green pepper, finely chopped; 3 cloves of garlic, crushed; 6 cups of cubed fresh parsley (360g); 1 1/2 teaspoons of salt or to taste; A pinch of black pepper; 3 medium tomatoes, peeled and seeded, finely chopped; 4 small tainhas, approximately 1.5 kg each, cut along the spine and removing the bones; Potatoes, tomatoes, and bell peppers (to support the tainha); 6 slices of bacon, cut in half lengthwise (120g)

1
FOR THE FILLING
2
6 tablespoons of butter or margarine
3
3/4 cup of finely chopped salted cod (110g)
4
6 tablespoons of finely chopped onion
5
3 tablespoons of green pepper, finely chopped
6
3 cloves of garlic, crushed
7
6 cups of cubed fresh parsley (360g)
8
1 1/2 teaspoons of salt or to taste
9
A pinch of black pepper
10
3 medium tomatoes, peeled and seeded, finely chopped
11
4 small tainhas, approximately 1.5 kg each, cut along the spine and removing the bones
12
Potatoes, tomatoes, and bell peppers (to support the tainha)
13
6 slices of bacon, cut in half lengthwise (120g)

Ingredients

1
FOR THE FILLING
2
6 tablespoons of butter or margarine
3
3/4 cup of finely chopped salted cod (110g)
4
6 tablespoons of finely chopped onion
5
3 tablespoons of green pepper, finely chopped
6
3 cloves of garlic, crushed
7
6 cups of cubed fresh parsley (360g)
8
1 1/2 teaspoons of salt or to taste
9
A pinch of black pepper
10
3 medium tomatoes, peeled and seeded, finely chopped
11
4 small tainhas, approximately 1.5 kg each, cut along the spine and removing the bones
12
Potatoes, tomatoes, and bell peppers (to support the tainha)
13
6 slices of bacon, cut in half lengthwise (120g)

Directions

1
PREPARE THE FILLING: preheat oven to 350°F
2
In a medium saucepan, melt the butter, then add the salted cod, onion, green pepper, and garlic
3
Cook until the onion is lightly browned
4
Transfer the mixture to a bowl and add the parsley, salt, black pepper, and tomato. Reserve
5
PREPARE THE FISH FOR STUFFING: place the tainhas on a flat surface, tie the ends with twine, and cut off the head
6
Transfer them to a baking dish or refrigerator lightly greased
7
To keep them upright in the baking dish, place them on potatoes, tomatoes, and bell peppers
8
Stuff the tainhas with the reserved mixture, leaving them open
9
Top each one with a slice of bacon
10
Bake in a preheated oven for about 45 minutes or until, when pierced with a fork, they flake apart
11
650 calories per serving
12
A white wine produced from Chardonnay grapes, more full-bodied
13
$ Chardonnay Reserva Miolo 95, Brazil; Cova da Ursa 94, Portugal; Weinert Chardonnay 95, Argentina
14
$$ Catena Chardonnay 95, Argentina; Santa Carolina Gran Reserva Cinco Estrelas Chardonnay 95, Chile