Manchego cod tiznao is a very consumed dish in Spain, specifically in the part of La Mancha and some areas of Andalusia. It is a dish made based on roasted vegetables, normally to the embers, so its name of Tiznao, but we can also prepare this rich roasted plate grill or baked then adding cod and potatoes, which is the star point of This recipe. Quite in recipes and discover with us how to do Tiznao Manchego, a cod plate with vegetables and potatoes very easy to do and irresistible.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Between | 🤯 Low Disturbance |
| Ingredients to make tiznao manchego: |
| 3 tomatoes. |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make tiznao manchego:
1. Turn on the oven to 200 ºC with heat up and down to warm up. Clean the vegetables and potato well because the roast is going to be with your skin. Once everything is cleaned, prepare a baking or tray source and put the peppers, the potato cut in half and with cuts in the pulp in the form, the tomatoes with a cross cut in the upper part so that it is simple later Extract your skin, the peeled onion and with a cross cut, the garlic cloves with your skin, throw a splash of oil to each vegetable and introduce the tray into the oven to roast the vegetables for 45 minutes, giving them the turn elapsed after 15 minutes.
2. Pour a little oil into a pan and jump cod crumbs for a couple of minutes. Take out the fish from the pan and reserve it. If you wish you can use dry cod and remove it at home.
3. Once the vegetable is roasted, it is very advisable to save it in a closed container because steam will be formed and the skin of peppers, garlic and tomatoes will come off as if nothing. You can let them be turned for 40 minutes. Draw the potato and take out your skin.
4. extract all the juice from the roast tray and keep it because that juice you will use in the last steps of the recipe of Tiznao Manchego. Once the potato is peeled, cut it in approximately 6 pieces for each half.
5. Remove the skin of the vegetables and cut them into small strips and pieces. The garlic, on the other hand, tries to get as whole as possible. Board all the vegetables already cut and add the garlic, potatoes and cod, add the reserved broth and a glass of boiling water. Then, dress with oil and salt point and lid for an hour to make the mixture with the water.
6. When serving the plate you can sprinkle thyme above. This dish is usually hot, but if you wish you can also eat at room temperature. Enjoy this recipe for Tiznao Manchego and don forget to leave your comment.
