BACALAO A LA RIOJANA (RIOJAN-STYLE SALT COD)

Ingredients

  • 8 pieces of cod
  • Olive oil
  • 3 tablespoons tomato sauce
  • 1 bulb of garlic
  • 1 kg onion
  • 1 chili pepper
  • 1 jar of choricero peppers

Preparation

After soaking the cod for 40 hours to remove the salt, chop the onion finely, poaching it over a low heat with half a bulb of garlic.

When the onion is ready, add the choricero pepper and tomato sauce, stir and simmer for 10 minutes.

Put the cod in an earthenware dish with hot oil, the other half of the bulb of garlic and a piece of chili, leaving it on a low heat for 6 minutes without bringing to the boil, so that the cod is cooked gently instead of being fried.

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Presentation

Put the cod in a serving dish, pass the sauce through the mouli and drizzle it over the cod.

Garnish with strips of morrón pepper.

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Características

  • Alimento base: Cod
  • Dificultad: Easy
  • Tiempo preparación: 30 min.
  • Comensales: 4
  • Estacionalidad: All year
  • País: Spain
  • Comunidad: La Rioja
  • Típica de: Spain
  • Provincia:
  • Microondas: No
  • Celiacos: No
  • Afrodisiaca: No
  • Thermomix: No
  • Niños: No
  • Light: No
  • Vegetariana: No

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