Codfish cheek stew
500g of small new potatoes
300 g of red pepper
300 g of yellow pepper
300 g of green pepper
1 large ripe bunch tomato
4 cloves of garlic
200 ml of white wine
80 ml of oil
2 bay leaves
Coriander and mint q.s.
To start preparing a delicious Codfish Cheek Stew recipe, start by peeling the onions and garlic.
Cut the onions into half-moons and slice the garlic; clean the peppers of seeds and cut into strips; peel the tomatoes, cut them into quarters, discard the seeds and dice them; peel and slice the potatoes.
Heat a large pan with olive oil, add the onion and the bay leaf and fry. Add the garlic and peppers and sauté. Pour in the white wine and let it boil until the alcohol has evaporated.
Add the tomatoes and cook for a little longer. Then add the potatoes in layers, interspersed with the previously defrosted Riberalves Codfish Cheeks.
Season with a little salt, cover and cook for about 35 to 40 minutes, or until the potatoes are cooked. Remove from the heat, add coriander and mint leaves and serve immediately.
To remove the tomato skin better, blanch the tomato in boiling water until it peels off. Then immerse in cold water, drain and remove the skin.