Codfish with prawns
How about a practical recipe of Codfish with prawns prepared with Riberalves codfish? See the full recipe and bon appétit!
Ingredients
12 shrimps in shell
1.2 kg of potatoes
500 g of ripe tomatoes
2 large onions
3 cloves of garlic
2 dl of milk
1 dl of oil
70 g of butter
1 tablespoon of vinegar
1 egg
1 bay leaf
Parsley q.s.
Nutmeg q.s.
Salt and pepper q.s.
Preparation
How about a practical recipe of Codfish with prawns prepared with Riberalves codfish? See the full recipe and bon appétit!
Defrost the codfish loins, then place them on a tray and season them with the finely chopped garlic, pepper and half the olive oil. Also defrost the prawns, peel them and season them with salt and pepper. Boil the egg, let it boil for 12 minutes and then place it in a bowl of cold water to cool.
Peel, wash the onions and chop them. Wash and prepare the tomatoes, cut them crossways, blanch the tomatoes for 30 seconds, place them in a bowl of cold water, then remove the skin and seeds and chop them finely. Heat the remaining olive oil in a pan, add the onion and the bay leaf and fry until golden brown. Add the tomato, let it fry a little longer until it is softened, drizzle with the vinegar, adjust the seasoning and remove from the heat.
Place the codfish tray in a preheated oven at 180ºC for 15 minutes. Then add the prawns, cover them in the sauce and leave them in the oven a little longer until the codfish and prawns are baked. Meanwhile, peel and wash the potatoes, cut them in half, cook them in water seasoned with salt, drain them, strain them, add the butter and milk, season with nutmeg and pepper and mix well.
Arrange the codfish loins on a platter, cover with the tomato sauce, add the prawns on top, as you see in the photo and add the puree all around, using a piping bag. Peel the hard-boiled egg, strain the yolk through a fine-mesh sieve, scatter over the codfish sprinkle with chopped parsley and serve. The recipe for Codfish with prawns is ready.