Codfish Soufflé Recipe, submitted by Adriane Santos
1. Soak the cod overnight in plenty of water.
Ingredients · Servings 10
- 250 g of salted dried cod
- slices of bacon cut into small squares to taste
- 1 cup of onion
- 1/2 cup green bell pepper
- 1 tablespoon of wheat flour
- 1 and 1/4 cups of milk
- 2 eggs
Method · 30 min
- Soak the cod overnight in plenty of water.
- Drain, cover again with water, bring to a simmer and let it cook until it begins to thicken.
- If it's too salty, change the water and let it cook again.
- Shred the cod and set aside.
- Fry the bacon until it's crispy, then remove it with a slotted spoon.
- Add the chopped onion and bell pepper to the fat remaining in the pan.
- Sprinkle the flour over the vegetables, add 1 cup of milk, little by little, stirring until it thickens.
- Combine the chopped cod, bacon, and spices.
- Beat the egg yolks with 1/4 cup of milk and add to the ingredients already in the pan.
- Cook slowly for a few minutes, add the beaten egg whites, then pour into a greased baking dish.
- Bake in a preheated oven at a moderate temperature (200°C) for about 20 minutes, until golden brown.
- Serve hot.
- 2. Drain, cover again with water, bring to a simmer and cook until it begins to thicken.
- 3. If it's too salty, change the water and let it cook again.
- 4. Shred the cod and set aside.
- 5. Fry the bacon until crispy, then remove with a slotted spoon.
- 6. Add the chopped onion and bell pepper to the fat remaining in the pan.
- 7. Sprinkle the flour over the vegetables, add 1 cup of milk, little by little, stirring until it thickens.
- 8. Add the chopped cod, bacon, and spices.
- 9. Beat the egg yolks with 1/4 cup of milk and add to the ingredients already in the pan.
- 10. Cook slowly for a few minutes, add the beaten egg whites, then place in a greased baking dish.
- 11. Bake in a preheated oven at a moderate temperature (200°C) for about 20 minutes, until golden brown.
- 12. Serve hot.
