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Cod Bundles with Varied Ingredients

Fish A- A+

Preparation Time: MEDIUM
Serves: 4


  • 3 un Cod Loins
  • 200g Potatoes
  • 150g Carrots
  • 100g Onions
  • 3 dl Gallo First Crop 2013.2014 Extra Virgin Olive Oil
  • 2 un Eggs
  • 300g Portuguese Cabbage - Kale
  • 25ml Gallo White Balsamic Vinegar
  • 1 dl Milk

Cook and then shred the cod loins.
Separately, cook the potatoes, the eggs, the carrots and the kale leaves. Peel and crush the cooked potatoes.
Lay the kale leaves on a sheet of  clingfilm, so as to have a big rectangle. Spread the crushed potatoes on the kale leaves,
and then on top of this the shredded codfish, the boiled eggs (chopped into large bits) and the cooked carrots cut lengthwise,
Drizzle abundantly with Gallo First Crop Olive Oil.
Then with the help of the clingfilm roll everything as if it were a pie.
Finally, spread generously the Gallo First Crop Olive Oil on the oven tray and rub in some crushed garlic. Before serving put the codfish bundle on the oven tray and out in the oven for about 30 minutes.

* Quantities and size of the codfish bundle at the discretion of the cook.

Cut thick slices and serve one per person.
Drizzle the plates with Gallo First Crop Olive Oil and Gallo Sparkling Wine Vinegar.

The Gallo products that the Chef suggests for this recipe can be substituted by other Gallo varities of your preference. Experiment and share your incredible combinations!

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