Rich Codfish and Veal Hand Broth
A delicious and amazing recipe for Rich Codfish and Veal Hand Broth with the best Portuguese cured codfish. Check it out!
Ingredients
600g of veal hand
200g of turnip
150g of celery stalks
150g of carrot
100g of onion
20g parsley
20g mint
2 garlic cloves
2 bay leaves
50ml of olive oil
50ml of white wine
salt and black pepper q.b.
q.s. water
150g of pasta to taste
Preparation
A delicious recipe for Rich Codfish and Veal Hand Broth. What do you think?
Cut the onion into julienne strips, dice 100g of turnip, slice 50g of celery and finally slice the garlic.
Remove the side and central bones from the codfish loins. Wash the veal hand in plenty of water.
Place the olive oil in a pan and add the onion, diced turnip, sliced celery and parsley, then sauté for 2-3 minutes.
Add the sliced garlic, bay leaf and veal hand sautéing until the vegetables and veal hand are lightly toasted.
Cover the mixture with water and cook on a low heat for 30 minutes after it boils.
Remove the veal hand and filter the stock. Remove the bone from the veal hand and finely slice the meat; set aside.
Bring the stock to the boil and cook the clean codfish loins for 7 minutes; remove, flake and set aside.
Cook the pasta in the stock together with the carrot, the remaining turnip and celery branch cut into small cubes.
Serve the broth together with the codfish flakes and the laminated veal hand.
Partnership with Chef Miguel Laffan.