Codfish in the cauldron
How about preparing a codfish in the cauldron for your next meal? Check out the full recipe here. Riberalves Codfish, Ready to Taste Good!
4 very ripe tomatoes
3 cloves of garlic
1.5 dl of olive oil
1 dl of white wine
1 teaspoon of sweet pepper
Hard-boiled egg q.b.
chopped parsley q.b.
Salt and pepper q.b.
flour to pass
How about preparing a codfish in the cauldron for your next meal? Check out the full recipe here.
Let the codfish loins defrost, rinse them under cold water and dry them.
Peel the garlic cloves and chop them. Heat in a frying pan with 1 dl of olive oil, add the codfish loins, sprinkle with flour and fry until golden brown on both sides. Remove them and place them in a dishwasher-safe dish.
Add the chopped garlic to the same pan with the frying oil and cook until golden brown. Add the paprika and the white wine, bring to the boil, pour over the codfish and bake in a preheated oven at 180°C for 15 minutes.
Meanwhile, soak the tomatoes in boiling water for 20 seconds, remove them, rinse them in cold water, remove the skin, cut them in half, discard the seeds and chop them very finely. Heat a frying pan with the rest of the olive oil in it, add the tomatoes, cook until they run out of liquid and season with salt and pepper. Cover the codfish loins with the tomato mixture and serve decorated with chopped hard-boiled egg and chopped parsley. Serve with boiled potatoes. The Codfish in the Cauldron is ready!