1 package of puff pastry, thawed
1 kg of cod, desalted
3 ripe tomatoes
1 red bell pepper, seeded and deveined
1 green bell pepper, seeded and deveined
6 cloves of garlic
1 onion
1 teaspoon of dried oregano
1/2 cup (chained) of olive oil
1 cup (chained) of heavy cream
2 tablespoons of dende oil
1 tablespoon of all-purpose flour
1 cup (chained) of coconut milk
1 egg, beaten for brushing
1 package of puff pastry, thawed
1 kg of cod, desalted
3 ripe tomatoes
1 red bell pepper, seeded and deveined
1 green bell pepper, seeded and deveined
6 cloves of garlic
1 onion
1 teaspoon of dried oregano
1/2 cup (chained) of olive oil
1 cup (chained) of heavy cream
2 tablespoons of dende oil
1 tablespoon of all-purpose flour
1 cup (chained) of coconut milk
1 egg, beaten for brushing
Desalt the cod and remove the skin and bones
Cut the tomatoes, bell peppers, garlic, and onion into small pieces
In a large saucepan, create layers of cod, tomato, green and red bell pepper, garlic, and onion
Sprinkle with oregano and drizzle with olive oil, heavy cream, and dende oil
Simmer over low heat for 30 minutes
Remove from the heat and flake the cod into large chunks
Cool the broth and combine it with the flour dissolved in coconut milk
Simmer, stirring constantly, until thickened
Add the cod and let it cool
Roll out the puff pastry according to the manufacturer's instructions and line a square baking dish
Reserve a square of the pastry for the top layer
Spread the filling inside the baking dish and brush the top with the beaten egg
Bake in a preheated oven at high heat
