A more modern and a little more light and delicious soup tradidional Lent. Week is coming Santa and this dish is eaten on Good Friday in many parts of Spain. Estamaravillosa while maintaining tradition, it is a delicacy, I've reformed a bit and stays with it another, more modern, very appealing and something lighter. A comforting dish only in the next few days will delight many.
CREAM OF SPINACH AND CHICK PEAS WITH COD
Ingredients for 6 persons:
400 gr. cooked chickpeas
1 onion
fish stock or vegetable broth
300 gr. Spinach
12 salted cod dice
2 cloves garlic
teaspoon paprika
A little olive oil
Sal
Preparation Desalt cod 48 hours before trying to change the water every eight. Desalination cod should be taken into the fridge. Once fully desalted Drain and reserve. In a saucepan with a little olive oil fry the carrots, peeled and chopped, sliced \u200b\u200bleek, onion and garlic. All this with a little salt. When it has poached a little, add the chickpeas and paprika, to give a couple of laps and cover with the broth chosen. Simmer gently for about 30 minutes. Very slowly fry the cod in a little olive oil with the part of the skin down. Rather than frying it is candy. Book. Sauté spinach in a pan with a little olive oil, few drops of water and a little salt. Having made book When the chickpeas and vegetables are tender, remove from heat, crush and grind the seasoning if necessary. Put in the desired thickness point by adding, if necessary, a little more fish stock or vegetable stock. At serving time put into soup bowls cream peas on it a little sauteed spinach and finish with as cod.
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