Undoubtedly in these days of Easter can not forget the cod in our tables if we like and like me is a fish I love anyway because he had to give it a special place. Prepare at home is traditional Good Friday and add to the stew of chickpeas and even my mother aside a little and prepare cod croquettes are a wonder, my father loved this dish at this time and expected French toast dessert or homemade dumplings filled with pastry cream.
My mother and generally the whole family always liked this gastronomic tradition for the Good Friday respecting the custom of not eating meat that day.
This cod recipe also want to participate in the challenge this month prouesto girls have memories and a cuinera d `(do not put as a link because it is not what happens but if I link then the entry will not be published from enalce forward and this is 3 times that I repeat entry)
As an ingredient cod and give us what we can prepare as you want. I opted for a Lenten soup of chickpeas and cod confit I have put it at low temperature (60 º C).
I hope you like my proposal and the result is a special dish filled with a wide range of delicious flavors.
main ingredients and processing (for 4)
We soak the beans the night before. In
pressure cooker make a sauce with peppers and onions, when pochadito if we want the grind (I grind), add the chickpeas, bay leaf, salt it and cover with broth. Pita let cook since the pot about 40 minutes (depending on the pot you have.)
boil about 3 minutes while spinach and reserve.
Boil the eggs and set aside.
When the chickpeas are tender, uncover the pot add salt and add rice until tender, add water if necessary so as not to become too thick.
then have the chickpeas with the rice at its it's time to add cooked spinach and eggs, give a small boil 2 to 3 min and we are ready to serve with a cod loin confit. Confit
cocinanrlo a food is low temperature, usually between 60 º C and 80 º C.
A key element of cod confit is to use a good extra virgin olive aceti.
I recommend having a food thermometer for temperature control.
We must begin 36 hours prior to desalinate fine cod. In a bowl put the cod loins covered with water and leaving them in the fridge. Every 6 or 8 hours of water make the change until I go to cook.
We add extra virgin olive oil in a saucepan to cover the backs of cod along with whole garlic cloves, unpeeled (these flavored aceti) and put it over low heat until it reaches 60 ° C. Once it reaches this temperature add their backs and leave them at this temperature for 20 min. If you see that you exceed this temperature a bit, nothing happens. After these 20 min
take them out and we are ready to put on chickpea stew
Cod you stay in your spot with an extraordinary juiciness and you will see how it appears in white and gelatinous layers, a pleasure for those who enjoy this type of fish.
My mother and generally the whole family always liked this gastronomic tradition for the Good Friday respecting the custom of not eating meat that day.
This cod recipe also want to participate in the challenge this month prouesto girls have memories and a cuinera d `(do not put as a link because it is not what happens but if I link then the entry will not be published from enalce forward and this is 3 times that I repeat entry)
As an ingredient cod and give us what we can prepare as you want. I opted for a Lenten soup of chickpeas and cod confit I have put it at low temperature (60 º C).
I hope you like my proposal and the result is a special dish filled with a wide range of delicious flavors.
main ingredients and processing (for 4)
- 4 cod loins
- extra virgin olive oil
- 3 or 4 cloves of garlic 300 g grabanzos
- 250 gr fresh spinach 1 red pepper
- 1 green pepper 1 onion
- Laurel
- 1 l vegetable stock 50 g
- rice 2 cooked eggs Salt
pressure cooker make a sauce with peppers and onions, when pochadito if we want the grind (I grind), add the chickpeas, bay leaf, salt it and cover with broth. Pita let cook since the pot about 40 minutes (depending on the pot you have.)
boil about 3 minutes while spinach and reserve.
Boil the eggs and set aside.
When the chickpeas are tender, uncover the pot add salt and add rice until tender, add water if necessary so as not to become too thick.
cocinanrlo a food is low temperature, usually between 60 º C and 80 º C.
A key element of cod confit is to use a good extra virgin olive aceti.
I recommend having a food thermometer for temperature control.
We must begin 36 hours prior to desalinate fine cod. In a bowl put the cod loins covered with water and leaving them in the fridge. Every 6 or 8 hours of water make the change until I go to cook.
take them out and we are ready to put on chickpea stew
Cod you stay in your spot with an extraordinary juiciness and you will see how it appears in white and gelatinous layers, a pleasure for those who enjoy this type of fish.
