How about serving a spicy baked Codfish with mashed cassava on a special day?<\/p>\n\n\n\n
Allow the codfish steaks to defrost, rinse under cold tap water and dry using kitchen paper. Add olive oil to a pan and turn the codfish<\/a> steaks to coat them on all sides. Cook the codfish steaks with the skin side down.<\/p>\n\n\n\n Coarsely grind the pepper and dried herbs using a pestle. Firmly press the ground mixture onto the steaks. Bake at 180\u00b0C in a pre-heated oven for 15-20 minutes (until the codfish flakes).<\/p>\n\n\n\n Peel the cassava, cut it lengthwise into quarters, remove the core and dice the flesh. Cook in plenty of water with a pinch of salt until tender (20-25 minutes). Drain, leaving the equivalent of a coffee cup of water in the pan. Mash the cassava using a potato masher or fork. Add small amounts of the cooking water, if necessary.<\/p>\n\n\n\n Blend the saffron powder into the coconut milk.<\/p>\n\n\n\n Cook the finely chopped onion in a little olive oil until soft. Add the mashed cassava and coconut milk with saffron. Stir on low to medium heat for 1-2 minutes, check the seasoning, add a generous amount of chopped chives and mix. Serve immediately with the baked codfish steaks, chopped chives and a green salad.<\/p>\n\n\n\n Your baked Codfish with mashed cassava is ready!<\/p>\n\n\n\n