Stay in recipes and discover the cod recipe to the Mexico -style Biscay that shares Jaime Dominguez, a recipe with a special touch since it is made in the Mexican style. Dare to try it, you will surely like it.
| 🚻 4 Diners | 🕘 24h | 🍵 Main Disturbance Very High | 🤯 |
| Ingredients to make the Biscayan Biscay Style Mexico: |
| 1 kilogram of dry cod with skin 1 kilogram of potatoes changray 1 kilogram of mature tomatoes 2 cans of tomato in puree (of 300 gr each) 1½ units of large onions fillet 1 head of garlic (chopped) 350 milliliters of extra virgin 200 grams of drained olive 150 grams of drained caps 1½ cups of chopped parsley 1 tablespoon of Spanish sweet paprik mature integer 2 tablespoons of sugar 1 tablespoon of dry thyme 1 tablespoon of the dry improveana 6 sheets of laurel 1 pinch of dry oregano 1 can of chile of salt on grain |
| ADDITIONAL CHARACTERISTICS: Average cost, popular in spring-summer, ideal accompany with red wine, stew, |
Ingredients to make the Biscayan Biscay Style Mexico:
1. The first thing that there is an ahcer to prepare this cod to the Mexico-style Biscay is to detach the fish. The cod is emerged in cold water and the refrigerator covering completely for 48 hours and the water is changed every 8 hours. We scald the cod with boiling water to cover and remove the bones and thorns, reserving said water and trying not to crumble the fish too much.
2. We heat the olive oil at medium temperature in a clay casserole and add the change potatoes moving constantly.
3. When the potatoes are medium cooked, a fillet onion is added and continues to move until these are stirrite.
4. Add the chopped garlic and continue moving. In the blender we grind the onion and garlic, and with the freshly ground pepper and also, with a little of the broth where we scald the fish.
5. Add the paprika and fry again. The olives, the capers are added and continues to be safting.
6. Once the potatoes feel that they no longer stick in the casserole, grind the mature tomatoes and add the puree of fresh tomatoes and in can to the casserole, moving to fry.
7. At this time when the boil is released, the smell herbs are added, with the exception of the oregano.
8. Add the entire pepper, moving to cook. Once cooked, we remove it and keep it in a hermetic container to sweat.
9. continues to move until the Biscay sauce reduces up to 3/4 of its volume. The chiles carricillos are added with all the broth plus the sugar.
10. The dry oregano fueled by hand is added, sprinkled or rubbed in the hands. We add the cod without thorns and in pieces, we revolve.
11. The heat is turned off and the half-onion and fillet is added, we cook until it stops boiling. We decorate with chopped parsley and the mature red pepper in strads that we fry and reserve (the pepper once it is fovered in the sauce is removed and reserved in a container with airtight closure to peel it and use it as decoration).
12. The cod stew to the world-style Biscay is better to leave it all night at room temperature to rest, because the next day it will be much better. A good benefit! And if you also feel like these other homemade cod recipe:- Bacalao to the Llauna
– Cod with Samfaina
– Cod in pickle
