• 100 wheat flour (grs of)
  • 100 wholemeal flour (grs of)
  • 1 egg
  • 1 pinch salt
  • 80 butter (grs of, softened)
  • 1 filet (codfish)
  • 4 medium carrots
  • 1 onion
  • 1/2 green pepper (or red)
  • 1 package cream (or soy cream)
  • 4 eggs (in healthy alternative 2 eggs + 2 egg whites)
  • 50 bread crumb (grs of regional, or other)
  • olive oil (to taste)
  • pepper
  • nutmeg


  1. Mix all the dough ingredients.
  2. If necessary, add a little water.
  3. Let stand while preparing the filling.
  4. Meanwhile, place the codfish in a saucepan and bring it to boil.
  5. Chop the onion and let it boil with a little bit of olive oil.
  6. Let it cook on low heat until the onion becomes tender.
  7. Add the coarsely grated carrots and let it cook on low heat.
  8. Remove the cod from the water and set it aside to put bread.
  9. Remove the skin and bones of cod.
  10. Add to the stew.
  11. Drain the bread out of cod water and add it to the remaining ingredients.
  12. Line the pot with batter and pour the filling on top.
  13. Prepare the cover glass by mixing the cream and eggs.
  14. Beat with a stick and season with a pinch of salt, pepper and nutmeg.
  15. Carefully pour over the filling.
  16. Garnish with sliced ​​pepper.
  17. Bake in moderate oven 350 ° F for about 30 minutes.
  18. Before removing from the oven, do the toothpick test to confirm that it is well cooked.
  19. Let it cool before unmolding.
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