Cod cannelloni recipe

Cannelloni, like any pasta dish, is one of the most versatile preparations that we can learn to cook. We can’t list the number of fillings that currently exist for cannelloni, so there’s a lot you can do if you know the basics of the recipe. In this case, we bring you a delicious recipe for cod cannelloni with tomato and mushrooms.

It is not very difficult to prepare, because the secret is in the filling. We will teach you step by step how to make cod cannelloni so that you can give a different touch to your day and prepare a delicious dish that you will repeat when you have cod at home. Go for it!

Ingredients to make cod cannelloni:

• 6 sheets of cannelloni plates
• 1 green pepper
• 4 mushrooms
• 1 onion
• 1 bell pepper
• 5 tablespoons of crushed homemade tomato
• 250 grams of salted cod
• 1 splash of olive oil
• 1 tablespoon of chorizo ​​pepper
• For the béchamel sauce
• 2 tablespoons of flour
• 3 tablespoons of olive oil
• 2 glasses of milk
• 3 tablespoons of olive oil
• 1 pinch of nutmeg
• 1 pinch of ground pepper

How to make cod cannelloni:

1. Hydrate the cannelloni sheetsin hot water or follow the manufacturer’s process to do so
2. Crumble the cod into small piecesand put it to cook in water.
3. Let it cook for 5 minutes, take it out, drain it and reserve it to continue with the next steps.
4. Chop the mushrooms into tiny pieces and fry them in a panwith a drizzle of oil.
5. Leave them until they are slightly golden and the water they release has been consumed.
6. Chop the onion and the peppers, and add them to the sauce.
7. Sauté for 3 minutes and add the code that you had reserved. Leave 2 more minutes.
8. Add the chorizo ​​​​pepper and the tomato, give it a few more turns to mix the ingredients and you will have your cod filling for cannelloni ready.
9. Fill each sheet with a teaspoon of cod and roll them up. Spread oil in a baking dish or tray and place the rolls in it.
10. For the béchamel sauce, put a jet of oil in the pan.
11. Add 2 tablespoons of flourand stir so it doesn’t brown too much.
12. Pour the milk slowlyand see stirring so that lumps do not form.
13. If they form, you just have to put the mixture in the blender for a few seconds. Add some nutmeg and pepper to the béchamel sauce. Also add a pinch of salt.
14. The béchamel should be very creamy and not too thick, since when it cools it dries up a little more.
15. Pour the béchamel sauce over the cannelloniand, if you like, sprinkle Parmesan cheese on top. Take the cannelloni to the microwave for about 7 minutes at maximum power.
16. Tip:If the béchamel sauce has dried out too much, add a little water or milk and stir until creamy. 
17. It should have a texture similar to that of condensed milk.
18. Serve the cod cannelloniand sprinkle a little rosemary on top. Enjoy!