Alangostinated cod recipe

When buying the cod if we choose the salty we must have it in cold water between 24 – 48 hours, changing the water every 6 hours. Water must be very cold to prevent cod pieces from opening, adding if it is necessary ice. To get us more juicy, we will change the water for milk in the last 4 – 5 hours of the desalted process, draining it and drying it well with a clean cloth before cooking it. Those who opt for the desalted pieces is simply to wash before cooking and ready. Come go, don roll up anymore. We go with the preparation of the dish.

Alangostinated cod ingredients:

2. 1. Lets start with vegetables. We chop the onion, pepper and tomato in squares as for a sauce (which after all is what we are going to do). The garlic cloves are the smallest we can. 2. In the pot or tote where we are going to prepare the recipe we put oil until we cover the bottom and when it is hot we add the onion. Let cook for a couple of minutes and add the chopped garlic, stir well and leave another couple of minutes. Now we add the green pepper and the tomato, a pinch of salt and let cook for about 5 minutes or until you see that the vegetables are already pooling. After that time we add the white wine, the water and leave over medium heat more or less about 15-20 minutes, until the vegetables are already well done and we barely have a sauce (not letting dry at all, it would be very pasty). While just doing the stir -fry we go with the cod. 3. We prepare the 2 rebobed dishes, separately the egg and the flour. We put a pan with plenty of oil to heat. We pass the cod fillets first through the flour and then through the egg and fry them until we begin to take the booked gold. As we go, we are draining the excess oil and reserve. 4. We return to vegetables. We already have the Sofrito ready. It only remains to add the spoonfuls of fried tomato, stir well and we pass it through the blender or for more classic we can also use the Pasapur̩s. 5. In the pot or tarter where we prepare the vegetables we are placing the cod fillets and we throw the vegetable shake over it. We start cooking over low heat by controlling that we are not burning for approximately 5 minutes. Then we add the prawns ensuring that we are as much covered as possible of sauce and let us cook, we continue over low heat, between 10 Р15 minutes moving from time to time the pot just in case you try to stick the sauce to the bottom. 6. You are ready to serve and savor.

3. You can find this and many more recipes, explained step by step and with photos on the OMI blog.