Ingredients
Preparation
- Peel and boil the cassava in water for 30 minutes.
- Drain the water from the cooked cassava and put the cassava back on heat and mash it. Mix in the butter, coconut milk, milk and salt. Heat up for 5 minutes.
- Preheat the oven to 180°C
- Sauté the onion and garlic in oil until brown, and sauté the clipfish in the same pan, add the tomato puree and parsley, and let simmer on low heat for 10 minutes.
- Grease an ovenproof dish with butter and put half of the puree in it
- Add the clipfish and spread over the rest of the puree
- Sprinkle over breadcrumbs or grated cheese
- Bake in the preheated oven for 30 minutes, until golden