• Ingredients

  • 350 g Cod flakes

    2 bay leaves

    1 onion

    4 cloves of garlic

    1 dl olive oil

    ½ leek

    2 dl cream

    Salt and pepper

    350 g cannelloni

    5 dl béchamel sauce

    2 tablespoons Parmesan cheese

    1 bunch of dried oregano

    Cod Cannelloni

    Preparation

    Cook the cod flakes in boiling water seasoned with bay leaf for five minutes. Let them cool down in the broth. Sauté the onion and minced garlic in olive oil. Add the sliced leeks and cook until softened. Add the cream and boil until reduced by half. Mix in the cod and season with salt and pepper. Fill the cannelloni with this mixture and arrange them on a tray.

    Boil the béchamel with 2 dl of the cod broth. Add the Parmesan cheese and pour the sauce over the cannelloni. Sprinkle with oregano and bake in oven at 190ºC for 30 minutes.

    Remove from heat and serve immediately