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
- olive oil
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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David from 55000 Recipes