【Cod pie with raisins (鱈とレーズンのパイ)】


Lucía Freitas Rodriguez(タフォナ by ルシアフレイタス)


Patty dough パイ生地

  • 1 kg wheat flour:小麦粉1kg
  • 400 gr milk:牛乳400g
  • 400 gr sunflower oil:ひまわり油400g
  • 20 gr salt:しお20g
  • 1 spoon of sweet paprika:パプリカ粉(辛くないもの)ティースプーン1杯

    Put the ingredients all together and knead until you get a uniform dough. In case of doing it with a mixer about 8 min and by hand something else.


    This recipe is yeast-free and incorporates a high amount of fat which makes it extremely crispy and allows us to keep a crispy patty (even with the wettest fish fillings) throughout the day.

    このレシピはイーストが入らない代わりにたくさんの油を使うことで、非常にサクサクした生地になります(中に湿った魚が入ってもなお、クリスピーです)。 サクサク感も1日持ちます。

    The flavor is very sweet, so I recommend stretching it very thin because you will eat more than one piece and if you make it very fat you may suffer from soaking up !!!, Do not worry about the fineness of the base since with this formulation the dough does not get wet nor does it break.


Zaragallada (filling) フィリング(ザラガジャーダ)

  • 4 large onions:大きな玉ねぎ4個
  • 1 clove garlic:ニンニクひとかけ
  • 1 small bell pepper (green or red to taste):パプリカ(ピーマン緑または赤)1個
  • 1 scoop of sweet paprika:パプリカ粉 1杯
  • 180 gr of raisins:レーズン180g
  • 700 gr of desalted Bakalao (take advantage of crumbs, centers or scraps):塩鱈を塩抜きしたもの、700g (ほぐした身)

    Finely chop the onion and garlic and sauté in plenty of soft olive oil, about 45 minutes. Add the Bakalao and cook the whole for another 20 min. We will add the raisins and the paprika, try a point of salt. Strain the fat and water shield and let it warm


    We stretch the dough with the life of a rolling pin and place it on top of a baking sheet smeared in oil (tb you can put baking paper but it is much richer to do so).

    生地を綿棒で伸ばし、ベーキングシートにオイルを引いたものの上に伸ばします。 (ペーキングパウダーをまくのでも構いませんが、オイルの方が美味しいです)

    Put the Bakalao sauce and moisten the margins with water with the help of a brush. Put on the cover and gather the sides.


    Bake at 190 degrees for about 35 minutes. When removing paint with a brush and part of the grease drained from the zaragallada (it is important that it does not carry any water)
    Let temper and enjoy !!!