Codfish Piperade
How about a Riberalves Codfish Piperade for today’s meal? Here’s the full recipe and bon appétit! Codfish Riberalves, Ready To Taste Good!
Ingredients
3 red peppers
4 ripe tomatoes
2 onions
3 cloves of garlic
1 dl of oil
5 eggs
1 sprig of chopped parsley
Salt and pepper q.s.
Preparation
How about a Riberalves Codfish Piperade for today’s meal? Here’s the full recipe and bon appétit!
Let the shredded codfish defrost at room temperature, then shred it more finely and drain well between your hands.
Peel the onions and garlic cloves, cut the onions into thin half-moons and chop the garlic. Wash the peppers, cut them in half, remove the seeds and white skin and cut them into strips. Wash the tomatoes, cut them in half, remove the seeds and cut them into strips.
Heat the olive oil in a non-stick frying pan, add the onion and garlic and cook until the onion is soft. Add the pepper and tomato, mix and cook for 10 minutes, stirring occasionally. Then add the shredded codfish, mix and cook for another 5 minutes. Adjust the salt, season with a pinch of pepper, add some chopped parsley, mix well and smooth.
Beat the eggs with a pinch of salt, add them to the pan, bring to the boil, reduce the heat and cook until solidified. Then turn with the help of a plate and cook the other side a little longer. Serve the Codfish Piperade sprinkled with more chopped parsley.