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     Title: Salted Cod, Brazilian Style Escondidinho
Categories: Brazil, Fish, Preserved, Cheese
  Servings: 4

    600 g  Salted cod; shredded
      2    Onions; thinly sliced
      2 cl Garlic; thin sliced
           Extra virgin olive oil
    250 g  Tomato pulp
           Parsley; chopped, to taste
      5 tb Breadcrumbs
      4 tb Parmesan cheese; grated
      3 tb Butter
    400 ml Coconut milk
     80 ml Milk
      2 kg Manioc
           Salt; to taste

It especially served during Christmas and Easter holidays.

Soak the shredded cod. The shredded cod can be used as it is, but if
you use loins instead, use a fork to flake it until it is finely
shred.

Pre-heat the oven on 180°C. Peel the manioc and cut it into small
cubes. Fill a pan with water, add the manioc and some salt and bring
to a boil. Make sure the water covers the manioc. Test after some
minutes with a fork or sharp stick if the manioc is tender, then
drain when it feels tender.

Braise the garlic and onion in olive oil on medium-low heat while
stirring occasionally until they soften slightly.

Now add the shredded codfish and let it cook for about 2 minutes.
Add the tomato pulp, stir, add the parsley and let it cook on low
heat for 10 minutes.

Strain the manioc and blent it to a puree. Add 2 tb butter, coconut
milk, and milk. Let the puree cook on low heat while always stirring
until it gets a creamy consistency. Finally add some salt, to taste.

Use the rest of the butter to grease a tray and add a layer of pure.
Next add a layer of the cod mixture. Finally, add the rest of the
pure to cover. Sprinkle breadcrumbs and grated Parmesan cheese on
top. Place in the oven for about 20 minutes, then serve.

Recipe FROM: Blaest, a seafood company in Norway specializing in
cured cod exported to Portugal.

Recipe FROM: https://terradobacalhau.com
 
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