____________________________________________________
Cod with Peppers and Onions in White Wine (Bacalao con Pimientos y Cebolla
al Vino Blanco) (43)

Four servings: 600 g desalted codfish (dried on paper towels); 1 onion, finely
chopped; the flesh of 2 red peppers (roasted in an oven with some olive oil,
skinned and seeded); 1 garlic clove, finely chopped; 1 glass of white wine; 1
glass fish cod; 1 tbsp of flour; olive oil; salt & pepper; parsley.
Preparation: Sauté the onion and the garlic, then add the flour and stir
thoroughly to mix it all. Add the fish stock (warm), stir again the ingredients and
then add the wine (it is as though you were making a béchamel cream). Let this
cream simmer for 6 minutes on a mild fire Grind the flesh of the red peppers
with a hand blender, add it to the previous cream, mix all the elements and pour
this sauce on top of the codfish pieces, which had previously been placed on a
roasting pan. Place the roasting pan in a preheated oven to 180ºC (356ºF) and
cook au gratin for ten minutes.
_________________________________________________________
Monkfish fishermen's style Rape a la Marinera (44)

45