Bacalhau com broa à Jamon
Directions
- 1Place the potatoes in a dish, season with olive oil and salt. Bake in the air fryer at 180º for about 30 to 40 minutes.
- 2Cut the onions into thin half-moons using a mandolin or a knife. Sauté in a pan with a little salt. Stir occasionally to prevent the onions from sticking to the bottom. When soft, add a dash of balsamic vinegar reduction and adjust seasoning.
- 3Place the cod fillets in a saucepan with garlic, bay leaves, and water. Once the water starts boiling, turn off the heat, cover the pan, and let the cod cook for about 15 minutes. Then, drain the water and flake the cod.
- 4Thaw the greens in the microwave at maximum power. Squeeze the water out of the greens with your hands and sauté with a little olive oil. Season with salt, black pepper, and grated garlic. Stir everything and set aside.
- 5Crumble the cornbread, season with olive oil, black pepper and garlic powder and mix everything.
- 6Mash the potatoes, then top with the sautéed onions, cod, greens, and finally the crumbled cornbread. Bake in the oven or air fryer at 180°C until golden brown on top.
Ingredients
- 0 QB new potatoes
- 3 units medium onions
- 2 units cod fillets
- 500 g frozen
- 1 units corn bread
- 2 units garlic cloves
- 2 units bay leaves
- 1 dash balsamic vinegar reduction
- 0 several dashes olive oil
- 0 to taste salt
- 0 to taste black pepper
- 0 to taste garlic powder
Equipment
ovenair fryermandolinefrying pansaucepan