- 1-1/2 Lb Cod (4 cod loins).
- 3 Red onions.
- 12 Ñora peppers.
- 3 Garlic cloves
- 1 Red chili pepper (fresh cayenne pepper).
- ½ Cup extra virgin olive oil.
- ¼ lb Iberico lard
- Fish stock.
Soak the cod in water for 24 or 36 hours, depending on the thickness of the loins and the degree of cure. Change the water every eight hours.
Leave ñora peppers to soak in cold water for 12 hours.
In a Stainless steel Magefesa saucepan, blanch ñora peppers in a bit of water for a few seconds. Drain and repeat the process three times.
Pour oil into a Non-stick aluminum Magefesa pan. Cook garlic and chili pepper until soft. Remove from pan and reserve.
Add the cod filets to the same pan and let simmer for about 5 minutes with the skin side up without letting it brown. Remove and set aside.
Chop onion in julienne and cook in the same pan, removing some of the oil in the pan if necessary. Add chopped Iberico lard and continue cooking.
When we are about to finish sautéing the onions, we add the pulp of the ñora peppers to pan and cook over low heat for 15 minutes.
Blend pan ingredients in a Protech Magefesa blender. If we find the sauce to be too thick, we can add some fish broth until the desired texture is achieved.
Return cod loins to the pan and cover with the sauce. Add sauté chili and garlic and let ingredients boil together for 5 minutes.
We can use canned ñora pepper pulp. This will speed up the elaboration process.
We can also purchase desalted cod in specialized shops.
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