Friday, July 11, 2008
Cod in the style of Belmonte
500 g of cod unwoven without salt,
1 kg of french fried potatoes,
150 g of sliced black olives,
½ liter of milk,
2 large onions in slices,
2 cloves of garlic sliced,
2 cooked soup spoons of starch flour,
3 eggs sliced,
1 spoon of tea of black to pepper,
1 spoon of tea of saffron,
1 spoon of tea of tarragon,
1 tea cup of chopped parsley,
olive oil (q.b.).
How to make Cod in the style of Belmonte
In a great pan, it heats the oil and the olive oil, puts the onion and the garlic, leaves that the onion soft, adds the spices, saute for little time. In this fried sauce, it puts the cod and it cooks, adding necessary water when. It fries potatoes and it reserves. When the cod will be cooked, leaves to reduce the water slightly. With the off stove, it joins perforated eggs, the sliced olives and milk with the dissolved starch already, moves very well and has led to the fire until the starch thickens. It puts potatoes in a refractory one and adds the gravy. It slowly involves potatoes with the gravy and has led to the oven to only give small guild, the ideal will be to take the cod to the oven minutes before serviz it.
Tip: To be more quick it uses a potato package type CAC or any half-ready other.