Ingredients

• 500 g Salted cod
• 2 tablespoons Olive oil
• 1 medium Onion
• 2 cloves Garlic
• 0.5 half Red bell pepper
• 50 g Pitted black olives
• 2 tablespoons Fresh chopped parsley
• to taste Salt and black pepper
• 1 kg Fresh or frozen cassava
• 200 ml Whole milk
• 50 g Heavy cream
• 30 g Butter
• 150 g Grated cheese (mozzarella and/or parmesan)

Instructions

1. 1

   Prepare the cod: The day before, desalt the cod by soaking it in cold water, changing the water every 6-8 hours for 24 to 48 hours. On the day of cooking, boil the desalted cod for about 10-15 minutes until tender. Drain, let cool, then shred, removing skin and bones.

2. 2

   Prepare the cod filling: In a large pan, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and diced red bell pepper, and cook for 5 minutes. Stir in the shredded cod, black olives, and chopped parsley. Season with salt and pepper. Cook for a few minutes, mixing well. Set aside.

3. 3

   Prepare the cassava puree: If using fresh cassava, peel it, cut it into pieces, and remove the central fiber. Boil the cassava in salted water until very tender (about 20-30 minutes). Drain and mash the cassava into a puree. In a saucepan, heat the milk and butter. Add the mashed cassava and heavy cream. Mix until you get a smooth and homogeneous puree. Season with salt.

4. 4

   Assemble the escondidinho: Preheat the oven to 180°C (350°F). In a gratin dish, spread a first layer of cassava puree. Cover with the cod filling. Top with the remaining cassava puree, smoothing the surface.

5. 5

   Gratinate: Sprinkle generously with grated cheese on top. Bake for 20-25 minutes, or until the cheese is golden and bubbling.

6. 6

   Serve: Let it rest for a few minutes before serving hot, accompanied by a green salad.