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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.
Learn more about Elda Benassini

Ingredients

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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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