Cod with Hummus and Peppers
Bacalhau com Húmus e Pimentos
INGREDIENTS
- 300 g Brasmar Soaked Frozen Cod
- 3 cloves of garlic
- 2 red peppers
- 500 g soaked chickpeas
- 250 ml olive oil
- 2 tbsp tahini
- Cayenne pepper to taste
- Cumin to taste
- Coriander to taste
- Juice of half a lemon
- 1 Greek yogurt
- 2 bay leaves
- Salt to taste
Bacalhau com Húmus e Pimentos
INGREDIENTS
- 300 g Brasmar Soaked Frozen Cod
- 3 cloves of garlic
- 2 red peppers
- 500 g soaked chickpeas
- 250 ml olive oil
- 2 tbsp tahini
- Cayenne pepper to taste
- Cumin to taste
- Coriander to taste
- Juice of half a lemon
- 1 Greek yogurt
- 2 bay leaves
- Salt to taste
PREPARATION
Hummus:
– In a blender, add the chickpeas, coriander, cumin, cayenne pepper, tahini, lemon juice, and garlic cloves and blend everything.
– Then add the Greek yogurt and mix with a fork. Blend again until smooth.
– Pass the entire mixture through a sieve to remove lumps.
– Add a dash of olive oil and a pinch of salt to taste.
Cod:
– Remove the bones from the cod loin and reserve the bones.
– In a very hot sauté pan, add a dash of olive oil and a bay leaf and brown the cod loin on both sides. Then bake in the oven at 180ºC for 10 minutes.
– Place the whole peppers, previously washed and dried, on a baking tray. Add a dash of olive oil and bake in the oven for 15 minutes at 170ºC.
– Remove the skin and seeds, blend in a blender or food processor and pass through a sieve.
– Place the mixture in a bottle and refrigerate.
PREPARATION
Hummus:
– In a blender, add the chickpeas, coriander, cumin, cayenne pepper, tahini, lemon juice, and garlic cloves and blend everything.
– Then add the Greek yogurt and mix with a fork. Blend again until smooth.
– Pass the entire mixture through a sieve to remove lumps.
– Add a dash of olive oil and a pinch of salt to taste.
Cod:
– Remove the bones from the cod loin and reserve the bones.
– In a very hot sauté pan, add a dash of olive oil and a bay leaf and brown the cod loin on both sides. Then bake in the oven at 180ºC for 10 minutes.
– Place the whole peppers, previously washed and dried, on a baking tray. Add a dash of olive oil and bake in the oven for 15 minutes at 170ºC.
– Remove the skin and seeds, blend in a blender or food processor and pass through a sieve.
– Place the mixture in a bottle and refrigerate.
