Ingredients: 4 cod steaks 500 g of frozen chestnuts 2 onions 4 garlic cloves 1/2 red chilli 1 small green pepper olive oil q.b. 1 teaspoon coriander powder 1 teaspoon sweet pepper Salt and pepper to taste lemon juice and zest q.b. 1 sprig of fresh parsley Preparation: Place the chestnuts in a pan with water and salt and bring them to a boil, taking care not to let them cook completely as they will finish cooking in the oven. Cut 2 onions into slices and heat them in a frying pan with a generous amount of olive oil. When they soften, add the sliced garlic, the pepper cut into strips and the chili pepper in thin slices without seeds. Season with salt, pepper, coriander powder, paprika and lemon juice and zest to taste. Let it simmer over low heat and add a sprig of chopped parsley. Dry the cod well with the help of a kitchen towel and place it on an oven tray. If you think it is still going to release a lot of water, it is better to put it in the oven for a few minutes with a drizzle of olive oil to release it. Otherwise, place the pre-cooked chestnuts around the codfish and cover everything with the prepared onion sauce. Take it to the preheated oven at 200º for about 15 to 20 minutes, depending on the size of your slices, and serve sprinkled with fresh parsley. To go with it, I made turnip greens, but you can and accompany with other vegetables to taste. Source and Rights: http://pitadasdecoisasboas.blogspot.com/2016/02/bacalhau-no-forno-com-castanhas.html
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