Easy

Salt cod, red onion and pepper cannelloni

Name: Salt cod, red onion and pepper cannelloni
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 200 g Cannelloni sheets (20 dry sheets, about 10 g each); 500 g Desalted cod (flaked, boneless); 300 g Red onion; 6 g Garlic; 240 g Green pepper; 30 g Plain flour; 400 g Tomato sauce; 300 g Vegetable stock (300 ml); 40 g Extra virgin olive oil; 3 g Parsley; 1 g Salt (to taste)

Total time1 h 10 min Preparation and possible waiting 30 min · Cooking 40 min

Preparation and possible waiting: 30 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Cannelloni sheets, Plain flour. Usual composition; check the label or the dough/sauce recipe: Cannelloni sheets. Fish: Ingredient to check: Desalted cod. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Plain flour, Tomato sauce, Vegetable stock.

Rating Not yet rated

Cannelloni filled with salt cod and vegetables in a light sauce, topped with tomato.

Jump to steps

30 minpreparation and possible waiting

40 mincooking

4servings

1.992 kcalwhole recipe

498 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 10 min Preparation and possible waiting 30 min · Cooking 40 min

Preparation and possible waiting: 30 min · Cooking: 40 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Allergens

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

Lactose-freeEgg-freeNut-freePeanut-freeSoy-freeShellfish-freeSesame-freeNo added sugar

Dish type

Main course

Meal

LunchDinner

Preparation

BoilingBakingSautéing

Appliances

CasseroleFrying panOven

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in protein

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Cook the cannelloni sheets according to the packet. Drain and lay separately on a clean cloth. Chop the red onion, garlic and green pepper.
Soften the vegetables in the oil over medium-low heat for 18–20 minutes.
Add the cod and cook for 3 minutes.
Stir in the flour for 2 minutes before gradually pouring in the vegetable stock.
Cook the filling for 5 minutes, stirring, until thick and the fish cooked through. Taste before adding salt.
Spread in a dish and cool slightly for 10 minutes. Divide between the 20 sheets and roll up.
Spread 100 g tomato sauce in a baking dish, place the cannelloni seam-side down and cover with the other 300 g.
Preheat the oven to 180°C. Bake at 180°C for 15–20 minutes until hot in the centre. Serve five per person with parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.