Bacalao En Salsa Verde Arguiñano – Cod with green sauce is one of the traditional dishes of Spanish cuisine. Salsa verde is a sauce made from onions, minced garlic, white wine, fumet (or water) and oil that is cooked on high in the Basque Country.
Cod is one of the most popular fish in the kitchen. It can be prepared in an infinite number of ways, each of which is delicious. On the other hand, the most important thing to make a sauce is that it is rich, strong, full of flavor and that makes you want to dive into the bread like there is no future. Green sauce is a great option for white fish and we can also cook some shellfish (like clams).
Bacalao En Salsa Verde Arguiñano
The most important thing when preparing a cod dish is that it is very good, whether cold, salted, salted or fresh. For this event I chose the product that gives me the best results, the Icelandic code. We can find it in many places and even in some supermarkets or delicatessens. It comes very cold and salty, so you have to thaw it the night before in the fridge to use it. It comes in the hips or waist of Goliath.
Croketypot: Cocochas O Kokotxas De Bacalao En Salsa Verde
To prepare the cod and the green sauce, the first thing we have to do is to prepare the fillet tacos. To do this, divide the loin into four equal parts.
On the other hand, put a small saucepan on the fire with 4-5 tablespoons of virgin olive oil. Cut the onion and garlic in a brunoise and cook until the onion is transparent, on low heat so that the garlic is not drowned but cooked. We can speed up this process if we put a lid on the pot.
Add a spoonful of corn flour and cook to cook the pasta for a few minutes, because we will prevent the sauce from tasting like raw flour. Then, add the white wine and let it evaporate.
Finely chop the oil and add the sauce. In the same way, add a glass of water or fumet and let the sauce cook on low heat making chup-chup.
Brandada De Bacalao Con Tomates Asados
In another fire we put a pan with a drop of extra virgin olive oil to make the code. When the oil is at medium heat, mark first on the slightly brown skin side and turn. One minute on each side.
At the end of cooking the cod, we put it in the green sauce with the juice that can be released from the pan. We move the casserole (like when we make a pill) and stir it so that all the flavors are combined and the code releases the gelatin that has on the skin.
Cover, let it cook on low heat for 3-4 minutes and it will be ready. Let it rest for 2-3 minutes and with the heat of the pan it will finish cooking and it will be in a good position. When the code is really special, the flake on the cooking space is different for itself.
We present the cod with the green sauce in a bowl and serve it hot in different portions for each dish accompanied by the sauce. We can decorate with fresh parsley. We can take it alone or accompany it with boiled potatoes, boiled potatoes or small white rice.
Bacalao Fresco Con Langostinos
Recipes with EVORRecipes with onionsRecipes with garlicRecipes with parsleyRecipes with white wineRecipes with wheat flourFish in sauceRecipes with green sauce
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Merluza En Salsa Verde
Heat a large and small pan with a little oil. Peel and core the garlic and combine. Chop the chives and pepper and add them. Saute the vegetables for 10 minutes on low heat. Add 1 tablespoon of flour and cook for a while. Pour in the white wine and bring to a boil, add a little water and chopped parsley. Add the eggs and put them in the saucepan. Cook them briefly (1-2 minutes) and turn them.
Put the whole cod, put in flour and beat the egg and fry in a pan with a lot of oil. Remove the cod whole and lay out on a plate lined with kitchen paper.
Serve on each plate a cod fillet, 2 prawns and half the sauce. Decorate the dishes with olive leaves.
To make the sauce, we add white wine, but if you want, you can replace it with vermouth, cider, beer or sherry. The green sauce is one of the typical sauces of the Basque Country, it is simple and easy to make, and it is delicious. It is used both in fish (mainly cod, frog or white) and in some fish, such as shrimp or roosters, and today we use it as an accompaniment to the new code. It’s delicious! We hope you like this code for the greenest restaurant, and if you want more code explanations, we have more to offer.
Ros Bocados Case
When serving, sprinkle with freshly cut olive oil. And if you choose to accompany the cod with hard-boiled eggs, asparagus, prawns, clams and/or chicken, we take care that each dish is more or less, and with many ingredients (for example: two asparagus, half boiled garlic). egg, etc.).
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If you like this recipe of cod in green sauce, we advise you not to miss any more fish and don’t forget to follow us on YouTube where we have more than 1000 videos for you. CLICK HERE. Antena 3 » Program » Karlos Arguiñano open kitchen » Today’s news from Arguiñano » Fish and seafood
This time, Karlos Arguiñano prepared a green sauce for salmon, but it can also be combined with many other fish and shellfish.
Kokotxas Con Almejas En Salsa Verde
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Peel and chop the garlic cloves and put them in a pressure cooker with oil. Wash and chop the chives (again the green part), add them and let them simmer. Drain the potatoes, cut into slices and add to the pot. Cut 3 cod tripe and add. Add the chili, white wine and deglaze with the cooking liquid. Add
Merluza En Salsa Verde Con Huevo Escalfado
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