A typical dish at Christmas in Mexico. This Cod recipe will be a success.
Learn more about Lorenza Avila
Ingredients12 portions
Preparation
The Langa cod is rinsed in cold water and soaked by changing 3 times the water so it is not salty. It is cooked with the water in which it was soaked until it begins to bubble. Cover and reserve outside the fire.
Put in a saucepan enough olive oil Sierra Gata® and brown the garlic, remove. Right there the onion is fried and the fresh tomato is added, it is left to cook for a while.
Then add the tomato puree Nature In® and a jar of peppers Bogador® and let it season for at least an hour, put half a teaspoon of sugar to remove the acid and put the parsley.
The Langa cod is removed the spines with care not to undo the slices and put in the sauce, add the green olives Excelencia® and another bottle of peppers Bogador® and let it boil.
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