Cod Pudding

O Meu Tempero
Cod Pudding


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 cloves
1 onions
1 red chili peppers (optional)
2 carrots
1 bunch spinach (or 225 g frozen spinach)
water (as needed)
3 egg yolks
3 egg whites
bread crumbs


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