One of the most anticipated times of the year is coming, where cod is one of the main dishes. However, there is nothing better than enjoying it in an empanada. Enjoy and share this Christmas!
500 grams cod, desalted, chopped into pieces, for the cod
1 cup tomato, finely chopped, for the cod
1/2 cups green olives, boneless, for the cod
2 tablespoons capers, for the cod
3 güero chiles, for the cod
20 empanada dough
Carbonell® Oil, for frying
salsa, for accompaniment
Preparation
1h 30 mins
1h
Low
Heat Carbonell® Oil in a deep skillet over medium-low heat. Add the garlic and onion and cook until translucent, then add the cod, tomato, green olives, capers, and yellow chiles.
Cook the cod for 30 minutes or until tender. Adjust seasoning and set aside.
Place the empanada discs on a board, fill with the cod mixture, and close like a quesadilla. Using a fork, gently press the edge to seal well. Repeat until all empanada discs are used.
Fry the cod empanadas in a pot with enough Carbonell® Oil over medium heat for 10 minutes or until golden brown. Remove and place on a plate with absorbent paper.
Serve the cod empanadas on a plate and accompany with your favorite sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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