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Recipe of Traditional Bacalao Navideño
Recipe

Traditional Bacalao Navideño

1h 30 mins
Half
35
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Delicious recipe for cod in Biscay. Prepare it one day that you want to show off with your culinary skills and you will see that you will impress everyone since it is delicious.

Ingredients

15 portions
  • 1 1/2 kilos cod Langa
  • 1 jar Pure In® tomato puree
  • 780 grams red pepper La Riqueza Española®
  • Sierra Gata® olive oil
  • 1/2 kilos little potatoe
  • 340 grams excellence olive green bone®
  • 345 grams long chili Bogador®
  • 1 jar Bogador® capers
  • parsley
  • 5 cloves garlic

Preparation

To eliminate the excess salt of the cod, two days before soak the Langa cod in cold water and change it at least four times.
Crumble the Langa cod, check well that it does not have thorns and reserve.
Grind the Pure In® tomato puree with the La Riqueza Española® pepper.
In a large pot pour two fingers of Sierra de Gata® olive oil and fry five garlic cloves until golden brown, remove.
Empty the Pure In® tomato puree and the grinded Spanish La Riqueza® pepper, cook 10 minutes or until moving with a wooden shovel you can see the bottom of the casserole.
Add the Langa cod and integrate it into the mixture with circular movements, cook for 5 more minutes.
Add the cooked potatoes and green olives without bone Excellence®, cook two more minutes before adding the long peppers Bogador® (to taste) and capers Bogador®, integrate everything and cook 5 minutes more or until it starts to boil. Check the salt
Finish sprinkling parsley.

PRESENTATION

Add olive oil if you see that the stew is a bit dry.

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.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Fiedrita Mágica
30/12/2019 12:21:06
Pues esta chida eh
Afego Afego
20/12/2017 14:17:01
Me gusta la receta, gracias!

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