Rioja style cod
Bacalhau à Rioja
Bacalhau à Rioja
INGREDIENTS
- Cod Loins Soaked in Brasmar
- Olive Oil
- 2 Cloves of Garlic
- 2 Tomatoes
- 2 Red Peppers
- 6 Padrón Peppers
- 4 Piquillo Peppers
- 1 Large Onion
- Coriander to taste
- Salt
PREPARATION
Cut the red peppers and remove the seeds.
Cut the tomatoes into four. Season both with olive oil and salt and bake at 200º for about 15 minutes.
Cut the onion into slices and sauté in olive oil until golden.
When the tomatoes and peppers are well roasted, coarsely chop them. Add the mixture to the onions and let it cook.
Sear the cod in the pan until it is lightly cooked and the skin is crispy.
Bake for 15 minutes at 180-200º.
Sauté the padrón peppers and piquillo peppers.
To plate: a sauce base, alternating between padrón peppers and piquillo peppers. Place the cod fillet on top.
PREPARATION
Cut the red peppers and remove the seeds.
Cut the tomatoes into four. Season both with olive oil and salt and bake at 200º for about 15 minutes.
Cut the onion into slices and sauté in olive oil until golden.
When the tomatoes and peppers are well roasted, coarsely chop them. Add the mixture to the onions and let it cook.
Sear the cod in the pan until it is lightly cooked and the skin is crispy.
Bake for 15 minutes at 180-200º.
Sauté the padrón peppers and piquillo peppers.
To plate: a sauce base, alternating between padrón peppers and piquillo peppers. Place the cod fillet on top.
