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Elda Benassini

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Recipe

Cod to the Vizcaina Mamica

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Rich and delicious cod in Biscay, ideal for the Christmas season.

Ingredients

10 servings
  • 3 kilos of cod Langa with skin and thorns
  • 2 kilos of tomato large, mature, roasted, peeled and chopped
  • 1 jar of Nature In® tomato puree
  • 2 onions finely chopped
  • 1 head of garlic peeled
  • 1 1/2 cups of Sierra Gata® olive oil
  • 780 grams of red pepper La Riqueza Española®
  • 1 jar of olive with peppers Excelencia®
  • 8 potatoes cooked and sliced
  • 1 tablespoon of sugar

    Preparation

    The Langa cod is soaked in water in the lower part of the refrigerator, changing the water 3 times a day for 2 days, until it desalts.
    Put a little water to boil and put the cod to a boil, is removed, it removes the skin and thorns trying not to break down, save a little of the skin and broth.
    In Sierra Gata® olive oil fry the garlic to brown and remove, onion is fried to color, add the tomato, a can of ground peppers, a spoonful of sugar to remove the acidity of the tomato and mashed of Tomato Nature In® and let it season for at least 2 hours in soft heat until it changes color and is well fried, no salt is added since the cod is salty.
    Finally, peppers Excelencia® are added, the slices of red pepper La Riqueza Española® with its juices, sliced ​​potatoes and cod.

    TIPS

    The products we use are of the highest quality and you will find them for sale at La Europea.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    812
    kcal
    41%
    Carbohydrates
    45.2
    g
    15%
    Proteins
    74.5
    g
    149%
    Lipids
    37.1
    g
    57%
    Fiber
    7.3
    g
    15%
    Sugar
    12.7
    g
    14%
    Cholesterol
    165
    mg
    55%
    Esha
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