Recipe for mushrooms and cod – Bruno Oteiza

Mushrooms and mushrooms

Bruno Oteiza prepares cod belly stew with wild mushrooms, poached onions, chorizo ​​pepper, sherry wine and chopped parsley

Ingredients (2 people):

  • 200 g of cod belly
  • 200 g. Assorted wild mushrooms
  • 1-2 onions
  • 2-3 cloves of garlic
  • 1 chorizo ​​pepper
  • 1 top chili pepper
  • 1 glass of white wine from Jerez
  • Water
  • olive oil
  • Sol
  • parsley

Preparation of the recipe for mushrooms and cod:

Soak the choricero in a bowl of water.

Put in a saucepan water, a few sprigs of parsley, a pinch of salt and a splash of olive oil. Add the cod belly and cook for 12-15 minutes. Drain and save.

Brown garlic cloves in a pan with olive oil. Add a piece of hot pepper and chopped onion and let them cook well.

Add the mushrooms, cover and cook for 4-5 minutes. Pour a sprinkling of sherry wine and chorizo ​​meat.

Chop the tripe and add them to the stew. Pour a good stream of good wine. Cover the cooking broth with belly, sprinkle with chopped parsley and cook for 10 minutes. Serve.

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