Caçarola de bacalhau, couve-flor e curry

Ingredientes

• 3 large sweet potatoes
• 1 cauliflower
• 1/2 red onion
• 500 g cod
• 2 tsp curry powder
• 3 cloves garlic
• 200 ml cream
• 2 vegetable stock cubes
• salt and freshly ground black pepper
• good olive oil

Modo de preparo

1. 1

   Preheat the oven to 200°C and grease the baking dish with a little olive oil.Wash the sweet potatoes well and slice them lengthwise. Break the cauliflower into florets and finely chop the onion.Clean the cod, place it in a bowl and marinate with curry powder, sea salt, black pepper and a splash of olive oil. Add the crushed garlic, toss briefly and let sit for about 10 minutes so the flavours can develop.Place half of the sweet potatoes in the baking dish, add the cauliflower, fish and onion on top, then finish with a second layer of sweet potatoes.Put the cream with a splash of oil into a small saucepan, crumble the stock cubes on top and warm while stirring. Pour the mixture over the casserole, making sure everything is covered. Bake the dish for about 40 minutes (check once in a while) and enjoy!