Good Friday Stew – Recipe by Carlos Arguiñano in 55000 Recipes – 55000 Recipes


Salads and vegetables

Good Friday stew by Carlos Arguiñano: a regional dish from Cuenca (Holy Week)

Carlos Arguiñanos presents in the 55000 Recipes a typical dish from Holy Week: Good Friday stew or Cocido de Cauresma, a very popular recipe in Cuenca, which perfectly combines its main ingredients: fish, eggs, potatoes and vegetables.

We can try this exquisite and complete stew every day of the year, even if it is a classic Easter. They are dishes to enjoy, such as the vigil soup, in cold or autumn times, although its origins are Easter and Easter holidays.

If you are a fan of stews and have never tried this Cuenca dish, in which cod and artichoke are the exclusive ingredients, you can not miss this offer of Carlos Arguiñano, it will surprise you!

Ingredients (4 people):

  • 400 g desalted cod fillet
  • 8 artichokes
  • 4 eggs
  • 1 onion
  • 1 clove garlic
  • 150 ml tomato sauce
  • 100 ml of white wine
  • 1 tablespoon flour
  • beaten egg and flour (for coating)
  • extra virgin olive oil
  • ½ tablespoon red pepper
  • parsley

Preparation of the recipe for stew from Good Friday by Carlos Arguiñano:

Heat a lot of water in casserole, peel artichoke withdrawing them 2-3 layers of leaves, stem and top and add them. Boil them for 15 minutes. Remove and drain (face down) on a covered fountain with absorbent paper.

I blew stew on Friday

Place water to heat in a pot. Add eggs and cook them for 10 minutes from the moment of the water boils. Refresh, peel, cut in half (lengthwise), pass them through flour and beaten eggand fry them briefly in frying pan with a lot of oil. Remove and drain on a container lined with absorbent paper.

I blew stew on Friday

Cut chopped fever 2 centimeters, spend them flour and beaten egg, and fry them briefly in the same frying pan where you fried the eggs. Remove and drain on a pan covered with absorbent paper. Slice the artichokes spend half of them flour and beaten egg and fry them in the same frying pan where you fried eggs and cod. Drain them on another container lined with absorbent paper.

I blew stew on Friday

Peel and slice onion and garlic, and place them in lunch box (wide and low casserole) with a jet of oil for 5-6 minutes. Includes flour, repeat a little, pour wine, bring to a boil, add red pepper and tomato sauce and 200 ml of water. Add artichokes, eggs and cod and cook the stew for 4-5 minutes on low heat. Serve and decorate the dishes with parsley leaves.

I blew stew on Friday


Today we used artichokes, but you can replace them with other seasonal vegetables.

We have prepared this great recipe, but yes Passion Week we have several suggestions of our own those dates do you want to see them? It follows.

Chickpeas with cod and spinach or Potaje de Vigilia by Karlos Arguiñano

A traditional recipe prepared by Carlos Arguiñano, which includes cod, ideal for combining with legumes in a cheap and fragrant dish that is usually eaten in the days before Easter and during Lent.

Vigil of the Secret

Garlic soup recipe by Karlos Arguiñano

Karlos Arguiñano makes garlic soup based on garlic, fresh garlic, bread and ham. Traditional recipe, very easy to prepare and perfect for cold days.

Garlic soup

And if you have more desire to prepare Easter and Easter recipes or the previous ones knew you a little, here you have a very complete specialty with our selection of dishes!

Easter and Easter recipes: Vigil stews, cod dishes and typical pastries

Find out what are the typical recipes for the season of Lent, Holy Week and Easter. Vigilant stews, cod dishes, traditional pastries and much more.

Easter and Easter recipes

.related.rel-taboola grid-template-columns: 1fr! important; .


Source link

I will see you on another recipe.
David from 55000 Recipes