A typical Christmas recipe, with the best codfish ready to cook and made by the hands of the great Chef Miguel Laffan. Have you had a peek?<\/p>\n\n\n\n
Cut the onion, carrot, garlic and celery into pieces, place in a pan together with the bay leaf and parsley. Add enough water to later cover the codfish.<\/p>\n\n\n\n
Cook the vegetable stock for 20 minutes, remove from the heat, filter and cool to room temperature.<\/p>\n\n\n\n
Place the codfish loins at room temperature in the cooled stock and cook for 7 minutes from cold to hot over a high heat; remove and set aside.<\/p>\n\n\n\n
Filter the broth, season with salt and pepper and use it to cook the potatoes and cabbage; remove and set aside.<\/p>\n\n\n\n
Serve with boiled egg as traditionally.<\/p>\n\n\n\n
Tip: 7 minute cooking time – respecting codfish <\/a>cooking times is half the step to a successful meal. The 7 minutes gives you an ideal cooking point, perfect flakes and maximum succulence.<\/p>\n\n\n\n The Christmas Codfish are ready!<\/p>\n\n\n\nREADY TO TASTE GOOD!<\/a><\/strong><\/strong><\/h2>\n","protected":false},"featured_media":1617,"template":"","categories":[54,259],"colecoes":[321,324],"tipos-bacalhau":[238],"class_list":["post-7832","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-chef-recipe","category-originais-en","colecoes-christmas","colecoes-special-occasions","tipos-bacalhau-codfish-loins"],"acf":[],"yoast_head":"\n