Ingredients to make Empanada de cocochas de cod:
- Empanada sauce (recipe)
- Empanada dough (recipe)
- 400 gr of cod cheeks
- 1 boiled egg (optional)
Contents
How to make Empanada de cocochas de cod:
Clean and desalt the cod shells, leaving them to soak the night before. Once desalted, cook them in boiling water without salt for just a few moments from the new boil, drain them and add them to the sauce at the end when it is done, turning it a few times so that it takes on flavor.
When making the empanada, spread the sofrito with the cocochas on the base and distribute the chopped boiled egg on top.
Tips and tricks:
You can also not cook the cocochas separately and add them raw to the sauce at the end when it is ready and fry them until they are done.
