Half an Hour to Cooking Tasty Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄
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To prepare an unforgettable Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄, below are the components required:
- Provide 100 g of cod fillets.
- Get 1 of aubergine washed and chopped.
- Use Clove of garlic chopped.
- Use of Peperoncino dried chilli.
- Take Tin of plum tomatoes.
- Use 200 ml of fish stock.
- You need of Glug of white wine.
- Use of Olive oil.
- You need of Fresh parsley to serve.
- Use to taste of Salt.
After readying the ingridients, now you are good to make your appetizing Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄 by following the guidances below:
- Fry garlic gently in olive oil. After a min or two add aubergine cubes and cook for about 5 minutes. Add wine and let it evaporate.
- Add tomatoes and break down with a spoon. Add chilli, stock and stir. Simmer on low for about 25-30 minutes.
- Now add cod fillets. Give a little mix. Cover and cook on low for another 10 minutes. Turn off the heat and leave for 10 mins to finish cooking in the sauce. Serve with fresh parsley 😀.
Crostoncino di polenta al nero di seppia, Melanzana Rossa di Rotonda DOP e Gorgonzola Piccante DOP Chef: Gianpiero Cravero, Ristorante Convivium (Novara) Preparazione. Place fillets in a lightly greased casserole dish. I dredged my cod into seasoned crushed tortilla chips and baked for fifteen minutes before adding the salsa. This was pretty good, but would have been a bit too bland for me with just the salsa. This stew is spicy with a fair bit of tomato in it and cooked until the sauce is thick and unctuous, but what makes it special is the aubergine purée.
Recipe : Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄
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