Cod Cake (Filling for Cod Cake)

Name: Cod Cake
Yield: 14
Ingredients: For the filling; 500g cod, 1 large onion (150g), cut into slices; 1/4 cup olive oil (60ml); 1/2 cup white wine (120ml); 3 tablespoons all-purpose flour; 3/4 cup water (180ml); 1/2 teaspoon salt; 1/3 cup black olives, pitted and sliced (50g); 4 hard-boiled eggs, cut into cubes; For the dough; 3 cups all-purpose flour (360g); 1/2 cup butter (100g); 1 tablespoon vegetable oil; 2 eggs; 1 teaspoon salt; 1/4 cup water (60ml); For brushing; 1 egg yolk; 1 tablespoon coffee

1
For the filling
2
500g cod, 1 large onion (150g), cut into slices
3
1/4 cup olive oil (60ml)
4
1/2 cup white wine (120ml)
5
3 tablespoons all-purpose flour
6
3/4 cup water (180ml)
7
1/2 teaspoon salt
8
1/3 cup black olives, pitted and sliced (50g)
9
4 hard-boiled eggs, cut into cubes
10
For the dough
11
3 cups all-purpose flour (360g)
12
1/2 cup butter (100g)
13
1 tablespoon vegetable oil
14
2 eggs
15
1 teaspoon salt
16
1/4 cup water (60ml)
17
For brushing
18
1 egg yolk
19
1 tablespoon coffee

Ingredients

1
For the filling
2
500g cod, 1 large onion (150g), cut into slices
3
1/4 cup olive oil (60ml)
4
1/2 cup white wine (120ml)
5
3 tablespoons all-purpose flour
6
3/4 cup water (180ml)
7
1/2 teaspoon salt
8
1/3 cup black olives, pitted and sliced (50g)
9
4 hard-boiled eggs, cut into cubes
10
For the dough
11
3 cups all-purpose flour (360g)
12
1/2 cup butter (100g)
13
1 tablespoon vegetable oil
14
2 eggs
15
1 teaspoon salt
16
1/4 cup water (60ml)
17
For brushing
18
1 egg yolk
19
1 tablespoon coffee

Directions

1
Prepare the filling: in a large bowl or mixing bowl, place a strainer and arrange the cod on top with the flesh side facing up
2
Cover with plenty of cold water, wrap in plastic film and refrigerate for 36 to 48 hours, changing the water every 6-8 times
3
Wash the cod under running water, pat dry, remove the skin and bones, and cut it into strips. Reserve
4
In a medium saucepan, sauté the onion in olive oil over medium heat, stirring occasionally with a wooden spoon, until soft (about 3 minutes)
5
Add the cod and cook for another 2 minutes
6
Add the wine, increase the heat, and simmer until it evaporates (about 3 minutes)
7
Dissolve the flour in water, add to the saucepan, season with salt, and simmer, stirring occasionally with a wooden spoon, until thickened (about 5 minutes)
8
Remove from heat, add the olives and egg, and mix gently
9
Let cool and fill the cake
10
Prepare the dough: preheat oven to 180°C (medium)
11
In a medium bowl, combine flour and make a depression in the center
12
Add remaining ingredients and mix well with a fork
13
Knead with hands until a homogeneous mass is obtained
14
Divide into three equal parts
15
With 2/3 of it, line a cake mold or tin with a diameter of 25cm by pressing with fingertips
16
Fold the edges of the dough to seal the cake
17
With a rolling pin, roll out the remaining dough on a floured surface
18
Cover the filling with the dough, pressing the edges to close the cake well
19
Mix egg yolk with coffee and brush the surface of the dough
20
Bake in a preheated oven until golden (about 35 minutes)
21
Remove, remove the mold, transfer the cake to a plate, and serve immediately
22
347 calories per slice