Description
Bacalao ajoarriero is a delicious traditional dish of cod, which is a huge success on the Sunny shores of Catalonia.
Ingredients
-
Cod
300 g
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Onion
1 piece
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Pepper
1 piece
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Pepper green
1 piece
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Potatoes
2 piece
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Tomato sauce
200 g
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Chicken egg
2 piece
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Pepper Cayenne
1 piece
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Salt
-
Allspice
-
Olive oil
-
Sugar
1 tsp
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Broth
200 ml
Cooking
Vegetable ingredients.
Cut the vegetables into small cubes. Fry on low heat in olive oil.
Cook the fish stock of any fish, in my case it's a salmon.
To cook two eggs "in the cool".
Steamed vegetables add the tomato, pepper, Cayenne and 1 teaspoon sugar.
Fish broth drain and add to steamed vegetables. Salt and pepper to taste.
Cod cut into portions.
To oblanceolate cod in boiling water for 3 minutes.
To separate the fish from the bones and remove the skin.
Add the cod to steamed vegetables, mix gently. Simmer for another 5 minutes and dish is ready!
Put in a deep plate. Sliced egg, place on the edges. Garnish with parsley and bell pepper.
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