This savory fish pudding is just right for a weeknight family dinner, and can go from the oven to the table in less than an hour. It would also make a nice addition to a casual dinner party along with other serve yourself options. It's a flavorful mix of shredded cod, spinach (fresh or frozen works equally well), and a puree of garlic, chili pepper (seeds removed for less heat if desired), onion, and carrots. Beaten egg whites give the pudding its light and airy quality, while breadcrumbs make a golden, crispy topping.


  • 2 cod fillets
  • 1 garlic clove
  • 1 onion
  • 1 red chile pepper (optional)
  • 2 carrots
  • 1 bunch spinach (or 225 g frozen spinach)
  • water (as needed)
  • 3 egg yolks
  • salt
  • pepper
  • 3 egg whites
  • breadcrumbs


  1. Preheat oven to 180°C (approximately 350°F).
  2. Cook cod.
  3. Remove skin and bones and shred cod.
  4. Chop garlic and onion.
  5. Dice red chile pepper and remove the seeds.
  6. Grate carrots.
  7. Cook the spinach in a small amount of water, drain, and chop with a knife.
  8. If using frozen spinach, cook it in the microwave.
  9. Mix egg yolks with the cod, garlic, red chili pepper, onions, carrots, and spinach.
  10. Season with salt and pepper.
  11. Beat egg whites until stiff and gently incorporate them into the other ingredients.
  12. Pour batter into a greased baking dish and sprinkle with the breadcrumbs.
  13. Bake in preheated oven for 20 to 30 minutes.
  14. Remove from pan and drizzle with a little olive oil.
  15. Serve with a tomato salad.
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