Cod count

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  • For the puree
  • Potatoes: 1 kg
  • Milk: 400 ml
  • Butter: 20 g
  • Salt, pepper and nutmeg: The taste
  • For cod
  • Migas cod: 500 g
  • The core of shrimp (calibro 80/100): 200 g
  • Can of mushrooms: 1
  • Onions: 2
  • Garlic: 2
  • Olive oil: 30 ml
  • Pepper: The taste


Prepare the mashed

Peel the potatoes, wash them and cut them in pieces. Boil them in water seasoned with salt until they are soft. Drain the water and, with the help of a mixer of cakes on the lowest speed, undo the potatoes. Go adding the milk in the thread, until you have fully integrated in the mashed potatoes. Season to taste with pepper and nutmeg and add the butter. Book.

Prepare the cod: Peel the onions and the garlic, wash and chop them in a kitchen robot, or by hand. Heat the olive oil in a pan and saute there onion, garlic and mushrooms dried, until the onion is translucent. Add the mashed cod and cook for a few minutes, helping to hold back the cod with wooden spoon. Season to taste with pepper ground at the time, add the shrimp and cook for 2 minutes, stirring constantly to not pick up.

On a board refractory mix cod with mashed potatoes and fold in the whipped cream. Sprinkle with the cheese mozarella and bake in the oven pre-heated to 200 C, for 10 to 15 minutes, until the surface is golden.

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