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Cod with “Broa” and Pumpkin and Sweet Potato Puree
Cod with “Broa” and Pumpkin and Sweet Potato Puree

Cod with “Broa” and Pumpkin and Sweet Potato Puree

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!


60 min

583 kcal

4 doses

Median

Cabbage Sprout is currently unavailable.

Ingredients

You will also need:

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

Almond Milk (optional)

1 Tbsp

3 cloves

Ground Nutmeg (optional)

1 csp

11 Tbsp

Pumpkin Seed (optional)

1 Tbsp

to taste

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

583 kcal

2,440 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.

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