Recipe (english)

Bacalhau com Leite de Coco & Polenta

Bacalhau com Leite de Coco & Polenta
Quantity Ingredient
300 g Stock Fish
1 Onions
1 Red Paprika
1 Green Paprika
0,5 Chilli pod
1 Tomatoes
1 tbsp Olive Oil
0,4 l Coconut milk
White Pepper
0,5 l Water
1 tsp Instant broth
120 g Maize semolina
10 g Butter

Bacalhau com Leite de Coco & Polenta means stockfish with coconut milk and polenta. With this Brazilian speciality the Bacalhau is cooked in coconut milk and served with polenta or rice as desired. Rinse the salt from the stockfish under running water, place the stockfish in a bowl, cover with water and water for about 24 hours. Pour off and renew the water from time to time. Drain the water at the end, pour boiling water over the Bacalhau again and let it steep for about 20 minutes. That's how he falls to pieces. Pour Bacalhau into a sieve, drain and remove skin and bones. Peel and halve the onion and cut into slices. Cut the red and green peppers into small strips. Halve the chilli pod, remove the white seeds and cut the chilli into fine rings. Cut the tomato into cubes. Heat the oil in a pan. Brown the onions, paprika and chilli pepper until light. Add Bacalhau and sauté briefly. Add the tomatoes, sauté briefly and deglaze with coconut milk. Bring the coconut milk to the boil again and season lightly with white pepper. Reduce the temperature to a medium level. For the polenta, boil 1/2 litre of water with instant broth. Remove the pot from the heat, stir in the corn semolina and put it back on the heat. Allow the polenta to swell for approx. 10 minutes while stirring constantly. Stir the butter into the polenta shortly before serving. Bacalhau com Leite de Coco & Polenta on preheated plates.

Servings: 2, Difficulty: 
Preparation time: 45 minutes, Total duration: 2 hours

All data per serving:
Calories
Carbohydrates
Protein
Fat
1238 kcal
63 g
131 g
52 g

(C)opyright by Marions Kochbuch