Cod with cornbread
Bacalhau com broa
Bacalhau com broa
INGREDIENTS
- Brasmar cod fillets
- Potatoes
- Olive oil
- Garlic
- Onion
- Dehydrated or dried tomatoes
- Brown sugar
- Cinnamon stick
- White wine vinegar
- Corn bread
- Avintes bread
- Turnip tops
- Bay leaves
PREPARATION
Remove the bones from the cod.
Boil the potatoes in their skins.
Mark the cod on a barbecue and put it in the oven to finish with olive oil, crushed garlic and bay leaf.
Make an onion stew with olive oil, garlic, bay leaves and dried tomatoes.
Halfway through cooking the onion stew, add the sugar and cinnamon. Let it cook, turn off the heat and add the vinegar.
Sauté the turnip greens with cornbread and season with salt and pepper.
Mash the previously peeled potato, add the sun-dried tomatoes and a little of the cod fat.
Fry the Avintes cornbread in olive oil.
Plate and serve piping hot.
PREPARATION
Remove the bones from the cod.
Boil the potatoes in their skins.
Mark the cod on a barbecue and put it in the oven to finish with olive oil, crushed garlic and bay leaf.
Make an onion stew with olive oil, garlic, bay leaves and dried tomatoes.
Halfway through cooking the onion stew, add the sugar and cinnamon. Let it cook, turn off the heat and add the vinegar.
Sauté the turnip greens with cornbread and season with salt and pepper.
Mash the previously peeled potato, add the sun-dried tomatoes and a little of the cod fat.
Fry the Avintes cornbread in olive oil.
Plate and serve piping hot.
