Preparation

Place the cod in a pan with water and a bay leaf. Bake for a few minutes. Drain and let cool.
Wash well and remove the stems from the mushrooms.
In a frying pan put a little oil, the chopped garlic and stalks and let it sauté, chip the cod and add to the stew with the well-washed and drained watercress. Let it cook for a few minutes and add the cream, the mustard and season with salt and pepper.
Stuff the mushrooms with the previous preparation and cover with grated cheese, bake in the oven at 180ºC. for about 10 minutes
Accompany with a rocket salad with yogurt dressing.

Ingredients

  • 2 slices of cod, soaked or desalted
  • 4 large portobello mushrooms
  • 200ml Cream for cooking
  • 1 tablespoon of mustard
  • ½ Pack of fresh watercress
  • 2 Garlics
  • 1 bay leaf
  • Grated cheese q.s.
  • Pepper q.s.
  • Olive oil q.s.
  • Salt q.s.