The cod repapalo are part of the traditional Spanish gastronomy, being originally from the area of Extremadura. Apparently, they are similar to cod croquettes or even meatballs, although their final ingredients and flavor are completely different. In this recipe José Báez teaches us how to prepare some delicious rums of cod in sauce, very easy to do and with which we can surprise our family on a Sunday, or any other day of the week! Stay at recipes.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make resets of cod in sauce: |
| 200 grams of dry cod 200 grams of bread of several days 2 eggs 12 grains of black pepper 3 cloves of garlic 1 pinch of fresh parsley 1 jet of milk 1 pinch of salt flina colorante 2 tablespoons Sopes of vinegar aceite de oliva 400 grams of potatoes |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make resets of cod in sauce:
1. To be able to make the mass of the repapal them, it is necessary to put the cod soak the previous day and change the water twice to drop it. Once desalted, the next day, we demigrate it and reserve a moment.
2. Then, place the bread in the milk and make a not very soft paste. Apart, we crush garlic, parsley and pepper grains on the mortar to make a mashed. Then, we take a bowl and mix in it the cod, the mixture of bread, the mashed and the eggs to form the mass of the replace them.
3. To continue with the recipe for bacalao in pickle, we take a pan and put enough olive oil to fry the potatoes cut into squares and rapal them. To cook the repapal, we take two tablespoons, take portions of dough and introduce it into the hot oil. It is not necessary for all repapal to leave the same, as they will be delicious!
4. cod repapalos must be very golden. As they are cooking, we are retiring them. In total, I got 16.
5. To make the pickle that will accompany the cod repapalos, we throw the excess oil of the previous step in a saucepan, chop the onion in julienne and fry it until it is golden brown, joint with the laurel and a tablespoon of flour.
6. We pour the vinegar and then the water and the dye. Let the sauce cook for five minutes. After this time, we incorporate the repapal and try salt. If we want the cod repapalo in sauce to be stronger in flavor, we can add a fish broth pill.
Trick: The fire should not be very strong.
7. After five minutes after adding the repapal, we set aside the saucepan. We serve the potatoes, we place the croquettes and pour the broth. Clever! We can already enjoy these delicious rums of cod in sauce, a traditional Spanish recipe with a lot of flavor. Bon Appetite!
