Basque cuisine is recognized in the entire world by its great chefs, who prepare impressive dishes with tastes and flavors of the earth. The dish that we are going to talk about this time is a recipe from Marmitako de Codao, a very traditional healthy and simple stew of the Basque Country, although it is also known in Asturias and Cantabria. As we have previously prepared other marmitako dishes of Bonito, Tuna or Salmon, in Recipesgatis we want to give the turn to this cod stew and potatoes that we know you will love it. Discover how to do marmitako cod in a short time and enjoy a perfect hot dish for Holy Week or any time of the year.
| 🚻 3 Diners | 🕘 1h 30m | 🍵 Main Dictation | 🤯 Low Disturbance |
| Ingredients to make cod marmitako: |
| 2 pieces of clean cod spine A pieces without skin 2 laurel leaves 2 teaspoons of paprika de la vera or sweet 1 jet of extra virgin olive oil (to fry) punto de Sal |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make cod marmitako:
1. cut the peppers to middle cubes, snap on the potatoes and cut the onion and garlic in sheets. The tomato must be cut into skin without skin.
2. In a Honda casserole add a stream of oil to sauté the onion and garlic. After two minutes, add the peppers, remove and let sail over medium heat 5 minutes.
3. Now add the paprika first, remove and then add two bay leaves and tomato.
4. Without spending too much time, add the potatoes to the cassero Dry too much.
5. After having spent the 20 minutes of cooking, add the cod loins cut into wide pieces, cover and let it continue to cook for about 12 minutes over this time.
6. Once you have this dish already stewed, it serves hot at the table, although this type of stew wins in flavor if it rests a good time. You can chop fresh parsley and add it on top of serving.
