Codfish with chayote, by Ana Bravo
A delicious codfish with chayote dish made with Riberalves Codfish. Ready to cook, ready to enjoy!
Ingredients
1/2 level tsp. turmeric
1 tbsp. ground linseeds
8 tbsp. water
2 garlic cloves, chopped
1 small onion, chopped
1 large carrot
1 large chayote
1 tbsp. olive oil
Parsley to taste
Black olives to decorate
Preparation
A delicious Codfish and chayote dish with Riberalves Codfish. Ready to cook, ready to enjoy!
Allow the codfish to defrost, remove the skin and bones and flake. Soak the linseeds and turmeric in 8 tablespoons of water (at least 15 minutes in advance).
Wash, peel and cut the carrot and chayote into thin strips. Add olive oil to a pan and cook the garlic and onion on low heat. Once the onion is translucent, add the carrot and chayote. Cook for approximately 10 minutes and stir in the codfish.
When the codfish is nearly cooked, stir in the soaked linseeds and chopped parsley. Cook for a further 5 minutes (or to your taste). Decorate with black olives and serve hot. Your Codfish with chayote is ready!