Rich and delicious cod in Biscay, ideal for the Christmas season.
Learn more about Elda Benassini
Ingredients10 portions
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.
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