Cod with lentils
Bacalhau com Lentilhas
Polvo assado com molho de avelãs e pimentos assados
INGREDIENTS
- Brasmar Cod Loins
- Dark lentils 500 gr
- 500g of Pancetta or Bacon
- 2 Carrots
- 2 Onions
- 2 Cloves of Garlic
- 1 bunch of turnip greens
- 2 Tomatoes
- Coriander
- Laurel
- Rosemary
- 1 Glass of White Wine
PREPARATION
Cut the carrot and onion into small cubes and set aside. Cut the pancetta into cubes. Cut the tomato into cubes and set aside.
Sauté the pancetta in a drizzle of olive oil. Add the carrot and onion and cook for 5 minutes.
Add white wine and let it evaporate.
Add the lentils and add 3x the amount of water to cover the lentils. Let it cook.
Cook the cod over low heat for 10 minutes.
Sauté the turnip greens in olive oil and garlic and add to the lentils.
Add the diced tomato and coriander, mixing everything together.
Finish with a knob of butter.
To serve, place the cod fillet on a bed of lentils and vegetables. Drizzle with a little olive oil.
PREPARATION
Cut the carrot and onion into small cubes and set aside. Cut the pancetta into cubes. Cut the tomato into cubes and set aside.
Sauté the pancetta in a drizzle of olive oil. Add the carrot and onion and cook for 5 minutes.
Add white wine and let it evaporate.
Add the lentils and add 3x the amount of water to cover the lentils. Let it cook.
Cook the cod over low heat for 10 minutes.
Sauté the turnip greens in olive oil and garlic and add to the lentils.
Add the diced tomato and coriander, mixing everything together.
Finish with a knob of butter.
To serve, place the cod fillet on a bed of lentils and vegetables. Drizzle with a little olive oil.
