C od with Coconut Cream Sauce

Cod with Coconut Cream Sauce


ingredients:

500 grs. grs. cod flaked

seasonings:

1 large onion, chopped
2 large ripe tomatoes, chopped peeled seeded
1 cup of chopped parsley with stems
1 yellow 1 red chilli, chopped into thin strips

White Sauce With Coconut Milk:

1 glass of 200 ml of coconut milk
100 grs. margarine
2 tablespoons all-purpose flour
1 cup grated onion

Other Ingredients:

6 beaten egg yolks
6 egg whites beaten stiff firm
100 grs. grated Parmesan cheese
150 grs. large black olives with pits

How to Prepare the Bechamel Sauce:

Bring a frying pan to the fire with the butter until melted, then add
onion, leave the fire until wilted, add the flour
stirring constantly until cooked, add the coconut milk and let the fire by 3'a 5'minutos or until the custard is cooked. Reserve.

How to Prepare the cod:

Leave the shredded cod to soak for 12 hours in
changing the refrigerator water several times.
Then drain, rinse again

In a large saucepan sauté the tomatoes with onion and
peppers, add the cod and let the fire by 5 '10'Minutos.

Separately, mix the egg yolks with white sauce
beats after well mixed add the egg whites.

Join cod with white sauce already mixed
with the other ingredients.
Put this mixture in a baking dish large, sprinkle on
up grated cheese.
Bake 180 ° C until browning.

Before serving sprinkle black olives and chopped parsley

Serve with white rice or whole baked potato, seasoned
with and olive oil.
Cortadinha braised cabbage, or kale salad
Garnish with cherry tomatoes and black olives and chopped parsley