Kosovan-style Stuffed Cod

Ingredients

In this Kosovan adaptation of Bacalhau Espiritual, we incorporate traditional Kosovan ingredients and spices to infuse the dish with the flavors of the region. The original Portuguese recipe typically uses salted cod, but in this Kosovan version, fresh cod fillets are used. Additionally, we enhance the stuffing mixture with local spices and herbs, such as paprika and thyme, to create a unique flavor profile that reflects the culinary traditions of Kosovo. We alse have the original recipe for Bacalhau espiritual, so you can check it out.

• 4 fresh cod fillets (about 6 ounces/170g each) 4 fresh cod fillets (about 6 ounces/170g each)
• 2 tablespoons olive oil (30ml) 2 tablespoons olive oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 cup plain yogurt (240ml) 1 cup plain yogurt (240ml)
• 1/4 cup chopped fresh parsley (15g) 1/4 cup chopped fresh parsley (15g)
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 40g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, heat the olive oil over medium heat.
3. 3.
   Add the chopped onion, minced garlic, and diced red bell pepper to the skillet. Sauté until the vegetables are softened and lightly browned.
4. 4.
   Stir in the paprika and dried thyme, and cook for an additional minute.
5. 5.
   Remove the skillet from heat and let the mixture cool slightly.
6. 6.
   In a mixing bowl, combine the sautéed vegetable mixture with the plain yogurt and chopped parsley. Season with salt and pepper to taste.
7. 7.
   Place the cod fillets in a baking dish and spoon the yogurt mixture over the top, ensuring each fillet is evenly coated.
8. 8.
   Bake in the preheated oven for 20-25 minutes, or until the cod is cooked through and flakes easily with a fork.
9. 9.
   Serve the Kosovan-style Stuffed Cod hot, garnished with additional fresh parsley.

Treat your ingredients with care...

• Cod fillets — Ensure the cod fillets are fresh and of high quality. If fresh cod is not available, you can use other white fish fillets as a substitute.
• Paprika — Use a good quality paprika to enhance the flavor of the dish.
• Yogurt — Opt for plain yogurt with a creamy texture to achieve the desired consistency in the stuffing mixture.

Tips & Tricks

• For an extra burst of flavor, marinate the cod fillets in lemon juice and olive oil for 30 minutes before stuffing and baking.
• Experiment with different herbs and spices to customize the flavor profile of the dish.
• Serve the Stuffed Cod with a side of roasted vegetables or a fresh salad to complete the meal.
• If desired, sprinkle grated cheese over the stuffed cod before baking for a cheesy twist.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated.

Serving advice

Serve the Kosovan-style Stuffed Cod as a main course, accompanied by a side of roasted vegetables or a fresh salad. Garnish with additional fresh parsley for a pop of color.

Presentation advice

Arrange the stuffed cod fillets on a platter, drizzle with a touch of olive oil, and sprinkle with fresh herbs. Serve with a lemon wedge on the side for an attractive presentation.