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Cod with “Broa” and Pumpkin and Sweet Potato Puree

Name: Cod with “Broa” and Pumpkin and Sweet Potato Puree with eggs, manioc flour, sprouts and coriander
Total time: 1 h
Yield: 4 servings
Ingredients: 1 uni White Onion; 2 uni Eggs; 100 gr Cassava Flour; 3 Tbsp Coriander; 400 gr Sweet Potato; 200 gr Butternut Pumpkin; 200 gr Cabbage Sprouts; 4 uni Codfish Slices; 10.5 gr Garlic; 11 Tbsp Olive Oil; to taste Sea Salt; to taste Black Pepper Grain; 1 Tbsp Almond Milk; 1 csp Ground Nutmeg; 1 Tbsp Sunflower Seeds

with eggs, manioc flour, sprouts and coriander

A wonderful cod with “bread”, but this “bread” is not bread and takes less than 5 minutes to prepare, accompanied by a delicious pumpkin and sweet potato puree!

By Ana S. Guerreiro

Fish Mediterranean Paleo Diet For 4 people

60 min

581 kcal

4 doses

Median

Ingredients

Butternut Pumpkin

200 gr

Cabbage Sprouts

200 gr

Cassava Flour

100 gr

Codfish Slices

4 uni

Coriander

3 Tbsp

Eggs

2 uni

Sweet Potato

400 gr

White Onion

1 uni

You will also need:

The following ingredients will not be added to your grocery list.

Almond Milk (optional)

1 Tbsp

Black Pepper Grain

to taste

Garlic

3 cloves

Ground Nutmeg (optional)

1 csp

Olive Oil

11 Tbsp

Pumpkin Seed (optional)

1 Tbsp

Sea Salt

to taste

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

581 kcal

2,429 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.

Preparation Instructions

For Cod:

01

Beat the eggs with 3 c. olive soup. Add salt, pepper, manioc flour, 2 finely chopped garlic cloves and chopped coriander and mix well.

02

Cover the cod skin with this paste.

03

Cut the onion into thin slices and place the cod on top. Water with 4 c. oil soup and bake at 180º, about 35 min. Reserve.

For or Puree

01

Peel and dice the sweet potato and pumpkin.

02

Place on a baking sheet, season with salt and pepper and drizzle with 2 c. olive soup. Bake at 200º for about 30 min.

03

Put everything in a container, add almond milk or another (optional), 2 c. olive oil and nutmeg soup (optional) and mash everything until you get a creamy and consistent puree.

04

As a topping you can optionally decorate the puree with roasted or natural pumpkin seeds. And it is ready to be served.

For greens:

01

Cook the greens in a pan with water, salt and a drizzle of olive oil for about 15 min.

02

When they are cooked, drain them and then place them in a non-stick frying pan with a little oil and with 1 garlic clove cut into thin slices.

03

When golden, add the sprouts and sauté until they are to your liking. It is ready to serve.

Now, login to Cuizeat and checkout at Continente Online!

Now, login to Cuizeat and checkout at Continente Online!

Cod with “Broa” and Pumpkin and Sweet Potato Puree