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Barbara Boyer
Casserole with cod and spice puree
Italian casserole with Italian herbs, paprika, onion, potato, tomato, cod and broccoli.
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Ingredients
- 12 g chilled Italian spice mix
- 7 el mild olive oil
- Zucchini
- 125 g mushrooms
- 2 Red pepper or yellow
- 2 white onions
- 1,2 kg something crumbly potatoes
- 25 g unsalted butter or margarine
- 200 ml semi skimmed milk
- 35 g tomato paste
- 400 g tomato cubes
- 1 tl granulated sugar
- 50 ml water
- 200 g Broccoli
- 4 frozen cod fillet thawed
Kitchen Stuff
Directions
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Preheat the oven to 220 ° C.
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Remove all the leaves and needles from the sprigs. Put everything in the container of the hand blender together with the oil and puree into herb oil.
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Halve the zucchini in the length and cut the halves into pieces of 1 cm. Halve the mushrooms and cut very large ones into quarters.
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Halve the peppers, remove the stalk and the seeds and cut the flesh into strips. Peel the onions and cut into parts.
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Divide the vegetables with baking sheets lined with baking paper. Sprinkle with half of the herb oil and sprinkle with salt and pepper.
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Roast the vegetables for about 12 minutes in the middle of the oven. Remove the vegetables from the oven. Turn the temperature back to 180 ° C.
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Peel the potatoes, halve them and put in a pan with water. Make sure they are just under water. Add salt if necessary. Cook in 20 min. Until done.
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Drain the potatoes and return to the hot pan. Add the butter and the milk and let stand for a while with the lid on the pan.
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Mash the potatoes with the milk and butter with a puree mash. Season with the rest of the herb oil, pepper and salt.
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Cut the rest of the onions. Heat the rest of the oil in a pan and fry for about 5 minutes until it is translucent. Add tomato paste and fruit for 3 minutes.
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Add the tomatoes, sugar and water. Let it simmer for 20 minutes. Stir occasionally. Season with pepper and salt.
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Cut the broccoli into florets. Peel the stem and cut into slices. Bring a pot of water to the boil. Add the broccoli and cook for 5 minutes. Drain.
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Place the frozen cod fillets in the oven dish. Divide all the vegetables and the tomato sauce. Divide the mashed potatoes in a layer.
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Fry the casserole in the middle of the oven for about 25 minutes.
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Nutrition
595Calories
Sodium8% DV200mg
Fat38% DV25g
Protein62% DV31g
Carbs19% DV57g
Fiber36% DV9g
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