SEABRA FOODS RECIPES

Steps:

• Begin by soaking the cod in the refrigerator. After 24-48 hours in cold water or milk, drain the cod, rinse, and drain again.
• Remove bones and skin and pull the cod into small shreds, set aside.
• In a heavy skillet over low heat, sauté the onion in olive oil until soft and golden.
• Stir-fry the potatoes in the oil in a second heavy skillet over low heat about 3 minutes, add the water, turn the heat to its lowest, cover, and cook for about 15 minutes.
• When the onions are softly golden, mix in the cod and 1/2 cup milk, cover and cook over lowest heat, stirring occasionally for 30 minutes.
• While the codfish cooks, prepare a white sauce. Melt the butter in a saucepan over moderate heat and blend in the flour, add the remaining milk and heat, stirring constantly, until thickened. Blend in the pepper and reserve.
• When the codfish has only 10 minutes more to cook, preheat the oven to 450 degrees Fahrenheit. When the cod is done, mix in the potatoes, white sauce, and cream.
• Transfer to a baking casserole dish and cover it with the shredded cheese. Bake uncovered for 15 min. Then lower to 350 degrees Fahrenheit and let it bake for another 20 to 25 minutes.
• Once done, remove it from the oven and let it cool for about 10 minutes and then it is ready to serve.

Steps:

• Clean and wash the octopus. Put it on a saucepan with water and a peeled onion and cook over medium-high heat for about 45 minutes. When the octopus is cooked, put it on a plate and let it coolslightly. Cut the tentacles and set aside.
• Wash the potatoes very well with the peel. Put the potatoes in a saucepan with water seasoned with salt and cook over medium-high heat for about 25 minutes. When the potatoes are cooked,put them on a plate and let them cool slightly. Smash the potatoes slightly (give a small punch on each one).
• Preheat the oven to 180ºC (350ºF).
• ut the octopus tentacles and the potatoes on a baking dish.Season with unpeeled crushed garlic, pepper and bay leaf. Drizzle with olive oil and bake until slightly golden, about 30 to 35 minutes. Occasionally, drizzle the octopus and the potatoes with the olive oil.
• Turn off the oven, sprinkle with chopped parsley and serve.