Vegetable cous cous with fish balls
second courses from Italy
translated by Italian with
Stuffed zucchini barges with cod cream
Cook the cod well and deprive it of skin and bones. Cut the zucchini vertically in 2 and empty it with the help of a teaspoon.
Put the cod, the inside of the zucchini, the yogurt, 5gr of oil, the salt and the spices in the grinder and chop until obtaining a cream. Add the parsley and mix.
Fill the boats with the cream obtained.
Separately, crush or chop the biscuit with walnuts and sprinkle over the boats, pour the remaining oil and bake (preheated oven) at 180 degrees for 20 minutes, plus 5 minutes of grill.