2 days before, soak the Langa cod in cold water to desalinate. If it is too salty, change the water several times. Peel it by removing a layer of skin that covers it and cut it into pieces of the desired size.
Prepare the base with the peeled and finely chopped tomato, onion, garlic, red Bogador® pepper, powdered consommé, and pepper. All of this is sautéed in Sierra Gata® olive oil.
To this base, add the Langa cod, Excelencia® green olives, Bogador® long chilies, Bogador® capers, Nuestra Tierra® almonds, potatoes, and parsley, and let it simmer on low heat for 1 hour, stirring constantly.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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