Salt cod, red onion and pepper cannelloni
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 70 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Lactose-free and 7 more Indicative dietary requirements
View full classification 26 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- Cannelloni sheets 20 dry sheets, about 10 g each 200 g
- Desalted cod flaked, boneless 500 g
- Red onion 300 g
- Garlic 6 g
- Green pepper 240 g
- Plain flour 30 g
- Tomato sauce 400 g
- Vegetable stock 300 ml 300 g
- Extra virgin olive oil 40 g
- Parsley 3 g
- Salt to taste 1 g
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Method
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Cook the cannelloni sheets according to the packet. Drain and lay separately on a clean cloth. Chop the red onion, garlic and green pepper.
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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.
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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.
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Spread 100 g tomato sauce in a baking dish, place the cannelloni seam-side down and cover with the other 300 g. Bake at 180°C for 15–20 minutes until hot in the centre. Serve five per person with parsley.
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