Olive oil, cod fillet, garlic, bell pepper and hot pepper. In its simplicity the recipe but the result is divine.
INGREDIENTS
1 salted cod fillet in portions, salted
2 fl. olive oil
6-8 (yes, he wants them) cloves of garlic in cloves
pepper
2 hot peppers
DIRECIONS
Salt the cod by changing the water every three hours for 2 days and drain well.
Attention: We don’t remove the skin because that’s where the gelatin that our sauce needs comes out.
Heat the olive oil in a pot or pan with a heavy bottom and place the cod fillets skin side down. Add the garlic as well and let the cod release its gelatins little by little and combine with the olive oil. Add pepper and the hot peppers and make sure the temperature is not at the highest point to make the sauce creamy.
We do not turn the fish at all and stir the pot so that it does not stick to the bottom. If you want, pour some of the broth on the surface of the fish with a spoon.
When the sauce starts to thicken, after about 10 minutes we are ready, remove the pot from the stove. Carefully take out the fish fillets and beat (yes, here I stole a little because I didn’t see any light with the avgodarte, so I put all the broth in a bowl….) with the beemer to quickly thicken the broth to the extent we want it . The sauce must be tied. Preferably and for a more transparent result, we strain our stock before beating.
When we reach the desired result, it’s a matter of 2 minutes, nothing terrible, we transfer the sauce to the pot again, let it boil a little and add the fillets to the sauce again to embrace them and turn off the stove.
By @epipantosepistitou-efik.blogspot. Thanks for inspiring us!
Olive oil, cod fillet, garlic, bell pepper and hot pepper. In its simplicity the recipe but the result is divine.
INGREDIENTS
1 salted cod fillet in portions, salted
2 fl. olive oil
6-8 (yes, he wants them) cloves of garlic in cloves
pepper
2 hot peppers
DIRECIONS
Salt the cod by changing the water every three hours for 2 days and drain well.
Attention: We don’t remove the skin because that’s where the gelatin that our sauce needs comes out.
Heat the olive oil in a pot or pan with a heavy bottom and place the cod fillets skin side down. Add the garlic as well and let the cod release its gelatins little by little and combine with the olive oil. Add pepper and the hot peppers and make sure the temperature is not at the highest point to make the sauce creamy.
We do not turn the fish at all and stir the pot so that it does not stick to the bottom. If you want, pour some of the broth on the surface of the fish with a spoon.
When the sauce starts to thicken, after about 10 minutes we are ready, remove the pot from the stove. Carefully take out the fish fillets and beat (yes, here I stole a little because I didn’t see any light with the avgodarte, so I put all the broth in a bowl….) with the beemer to quickly thicken the broth to the extent we want it . The sauce must be tied. Preferably and for a more transparent result, we strain our stock before beating.
When we reach the desired result, it’s a matter of 2 minutes, nothing terrible, we transfer the sauce to the pot again, let it boil a little and add the fillets to the sauce again to embrace them and turn off the stove.
By @epipantosepistitou-efik.blogspot. Thanks for inspiring us!
