Preparation

In a pan with water, cook the cod; remove the skin and pimples and splinter.

In a frying pan, sauté the onion and garlic in olive oil. Add the tomatoes and cook over low heat until they come apart. Add the Port and season with salt, pepper and oregano.

Add the chopped fennel, cod and mushrooms. Cover and let it cook a little.

Remove from heat and add the grated cheese and cream mixed with the saffron. Mix well.

Serve with white rice.

Ingredients

  • 400 g of soaked cod
  • 2 tablespoons of olive oil
  • 2 cloves of minced garlic
  • 2 chopped onions
  • 500 g of skinless and seedless tomatoes.
  • 1 chalice of white port
  • 1 teaspoon of oregano
  • 1 sprig of fennel
  • 150 g of rolled mushrooms
  • 50 g of grated cheese
  • 2 dl of cream
  • 1 pinch of saffron
  • salt and pepper