![alt:[2020]](/temas/institucional/img/2020.png)
Cod in the pot for the family
Vitor Sobral
Ingredients For 10 servings
Codfish:
10 Fillets of desalted cod
10 Small onions, halved
5 Cloves of garlic, halved
1 kg of new potatoes with skin on
300g of cubed carrots
300g of cubed turnip
100g of peeled almonds
4 Cloves
2 stems of rosemary
200ml of extra virgin olive oil
Traditional sea salt (to taste)
Side:
500g Lombardo peppers in wedges
4 tablespoons of chopped parsley
White wine vinegar (to taste)
Preparation (10 pax)
Place the oil, almonds, cloves, rosemary, onions, garlic and potatoes in a large pot and cover it.
Cook over low heat. When the potatoes are half cooked, add the carrots.
Leave for a few minutes and then add the turnips, leave to cook for a further 5 minutes and then add the cod, keeping it at a low heat. Finally add the Lombardo peppers and the chopped parsley.
Once the cod is cooked, before serving, flavour with white wine vinegar.
Cook over low heat. When the potatoes are half cooked, add the carrots.
Leave for a few minutes and then add the turnips, leave to cook for a further 5 minutes and then add the cod, keeping it at a low heat. Finally add the Lombardo peppers and the chopped parsley.
Once the cod is cooked, before serving, flavour with white wine vinegar.
Notes:
All vegetables will cook in their own juices in the olive oil, as will the cod. This dish must be cooked on low heat and if you are unsure of whether or not vegetables are cooked, use a toothpick to test them.
All vegetables will cook in their own juices in the olive oil, as will the cod. This dish must be cooked on low heat and if you are unsure of whether or not vegetables are cooked, use a toothpick to test them.
Silampos products used in this recipe
