You know how much I like fish and specifically cod. It is one of my favorite fish. It seems very tasty, of pleasant and very versatile texture. Thousands of recipes can be made. Admits almost whatever. Precisely for that reason, because of the great variety of combinations he admits, I usually try different. Amazing. So it was. This cod plate with Wakame and Kombu algae is surprising and above all delicious. I didn expect it to be so good. Really, a joy. Cocinating with algae I love even though it costs me to think recipes sometimes … They are healthy, they have a lot of fiber, minerals and vitamins, and on top of the dishes you make with them, they know sea! Seriously, that is the best definition that occurs to me. A sea bite 🙂 Anyway, you can stay without trying this stewed cod plate with algae because it is simply wonderful. And if you want more cod recipes and other fish, do not miss the-Marisco fish section of my blog target = _blank relic = NOFOLLOWMINS cooking. You will find a lot of ideas to which more delicious 🙂
| 🚻 2 Diners | 🕘 15m | 🍵 Principal | 🤯 Divestading |
| Ingredients to make cod with algae: |
| 4 pieces of fresh cod at its salt point 1 large onion 1 tablespoon of wakame dehydrated wakame 1 tablespoon of algae kombu dehydrated 1 jet of olive oil 1 jet of white wine for stew 1 pinch of pepper MOLIDA BLACK 1 jet of lemon jumo |
| ADDITIONAL CHARACTERISTICS: Cheap cost, boiled |
Ingredients to make cod with algae:
1. The first thing we do to prepare this cod with algae is to brown the chopped onion in a casserole with a little oil. This time I used it as a mud, which I love.
2. When the onion is well little pochadita, add the algae, and mix well. In this case I have used something Wakame and Kombu but if you like you can also prepare the cod with Nori algae.
3. Next, we add the backs of cod, to which we will have previously watered with a splash of lemon juice and sprinkled a pinch of pepper. We cover with a good stream of white wine to stew until almost covering the entire stew and we take it to a boil. Then, we lower the heat and let it cook over medium-low heat with the lid (not closed at all) until the fish is well done and part of the liquid has reduced (about 10 minutes). No flour is needed because the algae Kombu has thicker effects. With that and the boiled is enough and there will be a great and linked sauce.
4. When ready, we remove the cod with algae from the fire and let it stand a couple of minutes before serving. I accompanied him with white rice and there was a wonderful dish. I am looking forward to repeating it! Test this green salad with escarole, olive and dulse algae if you love these marine vegetables.
