On this occasion I share a cod recipe in sauce, a dish full of flavor and tradition. Although its origin is in the Basque Country, the truth is that its popularity has led this dish to transfer borders to become classic of other gastronomies, such as Portuguese. Of course, we talk about the typical pilpil cod. If you think that making this fish recipe is a complicated task, with my instructions I am sure that you will achieve a perfect and very tasty dish. Keep reading and discover in recipes how to make cod ventresca to the pilpil, you will love it!
| 🚻 4 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make cod ventresca to the pilpil: |
| 3 loins of cod ventresca 4 teeth of laminated garlic 1 chilli or cayena 1 jet of olive oil picientos de piquillo 1 pinch of parsley to decorate |
| ADDITIONAL CHARACTERISTICS: Average cost, sauteed, |
Ingredients to make cod ventresca to the pilpil:
1. so that the pilpil cod is perfect, the ideal is to use a clay casserole, but this time I use a paellera type pan. Thus, to start preparing the recipe we put extra virgin olive oil in the paellera, or casserole, without sparing. Apart, peel the garlic cloves and cut them into sheets to include them together with the cayenne. We let these ingredients be cooked over medium heat but without browning in excess.
2. When we observe that the previous ingredients begin to take color, we take the handles of the paellera or casserole and move it by making circular movements to get the oil to acquire consistency. Then, we put it back on the fire for a few seconds and repeat.
3. Once the oil has taken the appropriate consistency, we add the piquillo peppers and cook them until browning. I incorporated four, but you can add those you want. We continue to perform the previous circular movements and add a stream of the peppers broth to better link the sauce. We continue with the process of moving the paella, leave it on the fire and move it again.
4. At this point, we incorporate the cod ventresca, cutting each loin into three pieces, as shown in the photograph. The trick to better link the ingredients and obtain the pilpil sauce is to place the fish from the fish down. Now, we must take the paellera or casserole again and not stop moving doing circular movements to get the sauce thickening and acquire a yellowish tone.
5. Little by little you will see that the thick sauce. When the pilpil cod ventresca is ready, we serve the dishes and sprinkle the parsley on top. To eat! If you liked the recipe, stop by my blog target = _blank rel = NOFOLWCOCINANDO with love Ãlvaro and discover more dishes like this. And to accompany, you can prepare some potatoes in the oven, homemade bread or roasted vegetables.
