250 g desalted cod loin
2 cloves garlic, sliced
2 tablespoons extra virgin olive oil
1 teaspoon paprika
20 g flour and butter for the roux
150 ml fish broth
50 g roasted peppers
Ingredients for the garnish:
1 baked potato
1 hardboiled egg
Preparation:
First, prepare a roux in a saucepan by melting the butter in a saucepan with some oil
and adding the flour to get a red-brownish paste (the roux), which will be reserved for a
later use.
Then fry the garlic in some oil. Add some paprika when the garlic is brown, and then
the fish broth and the codfish loins, with the skin side down. Let it cook for 10 minutes,
and then pour in the roux so it thickens
Add in the roasted peppers over the preparation and cook over low heat for 5 minutes.
Serve the codfish accompanied by baked potato and the hardboiled egg.
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Ranero Club Codfish

Code05

Ingredients:

6