OSTI how better to do the cod that I am a disaster when it Cuni, take note! And with hazelnut vinai

Cod is not a native fish, but the North Sea and the Basques who were introduced to the peninsula. When the whalers were to Newfoundland, they realized that they could keep and salt cellar, or simply leave them to dry on deck with the wind and sun until you gained consistency as well, following the boats Catalans moved in the Baltic carrying wine, came to our lands and became popular.
Even came to be used as currency and, as with pork, exploit all; even salt water that leaves used to flavor beans.
How salaba and kept for a long time, became a common food in the kitchen Catalan; years ago there were no refrigerators and so the way to preserve food was a challenge. And this we must add the prohibition of eating meat during the time of Lent, and we have the answer for cod became one of the most used ingredients this time. For something Old Lent represents a cod in hand!
The quality of dried cod was allowed to carry it in good stoves inside the country and even the monasteries, at a time when there came other marine species.
Espressió know the "cut cod"? They say that its origin comes from then, when, during Lent, Prior had rations cod. They say that, could cut the size you would like, this expression indicated having authority.
Cod, moreover, is low in fat but rich in protein and vitamins A, B12, D and E, which makes it a very nutritious food. In fact, for many years liver oil has been used as a dietary supplement for children.
It is a steam case with tray to create steam with different flavors; As explained on the website, optimize conservation and steaming cvmarket food, enhancing the flavors and keeping all the nutrients.
And the idea was that the bin it went very well. As I used unsalted cod, I just wanted that was hot, uncooked too much, but with the intention that take her many flavors, so instead of water alone, I added sherry and other items that you will now see the ingredients for try to get a cod with a different cvmarket flavor.
75ml sherry units 3 star anise peel 1/2 lemon peel 1/2 orange 1/2 cup water 2 6-8 peppercorns pepper 4 slices of salted cod esberginia 1 red pepper 1 large sweet onion 1 1 / 2 zucchini 4 large green peppers cvmarket 1 dash of honey 1 tablespoon tomato sauce homemade black pepper a handful of nuts olive oil 1 splash of balsamic vinegar rocket
Meanwhile, be prepared steamer with sherry, water, lemon peel and orange, star anise, pepper and the peppercorns, which has put the tray on top and on the tray fish.
When they are well fried, cvmarket add a dash of honey and a tablespoon full of tomato sauce and you can add salt and pepper. Do not make the ratatouille much salt as salt cod came out.
In addition, you should be dressing a little spicy, coarsely, hazelnut cvmarket and mixed them with a little oil and a little balsamic vinegar. The ratio should be one part vinegar to three oil.
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Then Queen've been great! At home we love cod and the truth is that I do in many ways. Now, what was once "eats cvmarket porbres" and now the price is through the roof ... right? Thanks for these super recipes that you ... muaaaaak queen! Food & Cakes by Gemma GB Delete Reply
It looks very good, Marta! Funny how we still love so much desalted cod. The conservation of salt is a technique that comes from old, when there were no freezers. Now, most foods are kept cold, but cod is not the case, although you can also freeze fresh-salted taste that has no rival! Kisses Delete Reply
OSTI how better to do the cod that I am a disaster when it Cuni, take note! And with hazelnut vinaigrette must be perfect, cvmarket right? Kisses! PS: I owe an email! Delete Reply
Marta cool!! Very seasonal and 10 presenting! I really, I do not understand where do you get the time! Credit jajajajajajajajaja And I like to see I'm not the only queen of "trastets" jajajajaja Delete Reply
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