A gourmet version of the traditional Christmas cod. Ideal for Christmas dinner.
Learn more about Deborah Dana
Ingredients4 portions
Preparation
A secret to eliminate the salt of the Langa cod is to dip a bowl with water and let stand for 1-2 days changing the water 3 times a day, leaving the bowl inside the refrigerator.
Once the fish has a good taste of salt when tasting, start the dish.
In a pot pour olive oil Sierra Gata® and add the onion, until golden brown (3-4 minutes).
Add the Bogador® capers, the Pure In® tomato puree, the Excellence® black olives, the salt and stir until it starts to boil.
Add the Langa cod, the mint, the parsley and let it cook until it is gently cooked (5 minutes).
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