The first time I did this cod was quite liosilla following the recipe from a book rather classic women's section and my father advised me to have. It is true that before the Bible was for housewives. After
s what ea hic my way and the thing was so.
Ingredients:
- salt cod loin
-
large onion - 3 cloves garlic gra NDES
- A red pepper
- 3 dried peppers.
- Two tomatoes were not very large.
- A few slices of fried bread.
- olive oil.
- salt.
Preparation:
placed in water is hard cod nte 24 hours, changing the water frequently to get remove the excess salt. No skin off the cod, only thorns.
Catching Heat a frying pan with olive oil, brown the onion, cut into small pieces, and when it begins to lose the pride, add the garlic, red pepper and tomato, and, when made the sauce, place the cod to release the little juices. The sauce is removed and placed in the glass of the mixer.
While it is the sauce boil dry peppers.
A cooked peppers are the carnecilla out and add to sauce.
Fry a few slices of bread are also added to the vessel.
grind all adding a little water because it is too thick o.
Turns to the pan and add the cod, skin side down. Boil a very slow Fiego trying to move without the cod discard.
Cod is dropping while gelatinous juice and flavor. Little by little, the sauce is locked and ready to eat.
confess that I have gobbled up a half loaf of crusty bread still warm, dipping into the sauce. dried peppers have them hanging in the attic of the courtyard. I'll put it later on because this is sin, fixed.
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