Cod with Potato with Murro + Vegetables and Photo
Can make cod in three ways; fried, roasted or grilled
Ingredients:
1 kilo of desalted cod comes ready or
4 large tows soaked for 36 hours
1 liter of oil to fry
Other Ingredients:
1 pound cooked medium potatoes with peel
2 seedless red bell peppers and without ribs cut into strips of one centimeter, length
2 yellow peppers and 1 green make the same as above
2 large onions cut into medium slices
½ cup (tea) corn oil to fry
1 cup (tea) of finely chopped parsley
1 cup of whole capers (tea).
Side dish:
Salad of watercress or arugula with cherry tomatoes.
How to Prepare Potato to Murro:
Cook the potatoes in bark and still hot from a punch with the hand closed. (Potato with the fist is the origin of Portugal)
How to Prepare Vegetables:
In a large pan fry the onion rings, add the strips of peppers, go "dripping" slowly and water, until everything is cooked. Reserve.
How to prepare the cod:
If you are going to use the desalted ready cod, open the packaging, read the manufacturer's instructions Dry with paper towel.
No need to temper.
In a medium saucepan place the oil, let it heat, fry the cod slices from one side until golden brown, turn the same on the other side.
Put on paper towels to remove all grease. Reserve.
Serving Mode:
Make a bed of greens of your own, place the cod slices and decorate to taste.
Serve the salad and the potatoes with the punch separated.
II Option:
You can bake or grill the cod
Then follow the same as the previous recipe Cod with Potato to Murro + Vegetable
Ingredients:
1 kilo of desalted cod comes ready or
4 large tows soaked for 36 hours
1 liter of oil to fry
Other Ingredients:
1 pound cooked medium potatoes with peel
2 seedless red bell peppers and without ribs cut into strips of one centimeter, length
2 yellow peppers and 1 green make the same as the previous one
2 large onions cut into medium slices
½ cup (tea) corn oil to fry
1 cup finely chopped parsley
Side dish:
Salad of watercress or arugula with cherry tomatoes.
How to Prepare Potato to Murro:
Cook the potatoes in bark and still hot from a punch with the hand closed. (Potato with the fist is the origin of Portugal)
How to Prepare Vegetables:
In a large pan fry the onion rings, add the strips of peppers, go "dripping" slowly and water, until everything is cooked. Reserve.
How to prepare the cod:
If you are going to use the desalted ready cod, open the packaging, read the manufacturer's instructions Dry with paper towel.
No need to temper.
In a medium saucepan place the oil, let it heat, fry the cod slices from one side until golden brown, turn the same on the other side.
Put on paper towels to remove all grease. Reserve.
Serving Mode:
Make a bed of greens of your own, place the cod slices and decorate to taste.
Serve the salad and the potatoes with the punch separated.
Note:
If using salty cod slices, leave for 36 hours of sauce covered with water, changing once every 12 hours, keep inside the refrigerator.
To desalgar the cod depends on the thickness of each:
See below:
The cod in chips or thin 12 hours.
The average cod 24 hours
The cod in high places 36 hours
Replacing the water every 8 to 12 hours.
Can make cod in three ways; fried, roasted or grilled
Ingredients:
1 kilo of desalted cod comes ready or
4 large tows soaked for 36 hours
1 liter of oil to fry
Other Ingredients:
1 pound cooked medium potatoes with peel
2 seedless red bell peppers and without ribs cut into strips of one centimeter, length
2 yellow peppers and 1 green make the same as above
2 large onions cut into medium slices
½ cup (tea) corn oil to fry
1 cup (tea) of finely chopped parsley
1 cup of whole capers (tea).
Side dish:
Salad of watercress or arugula with cherry tomatoes.
How to Prepare Potato to Murro:
Cook the potatoes in bark and still hot from a punch with the hand closed. (Potato with the fist is the origin of Portugal)
How to Prepare Vegetables:
In a large pan fry the onion rings, add the strips of peppers, go "dripping" slowly and water, until everything is cooked. Reserve.
How to prepare the cod:
If you are going to use the desalted ready cod, open the packaging, read the manufacturer's instructions Dry with paper towel.
No need to temper.
In a medium saucepan place the oil, let it heat, fry the cod slices from one side until golden brown, turn the same on the other side.
Put on paper towels to remove all grease. Reserve.
Serving Mode:
Make a bed of greens of your own, place the cod slices and decorate to taste.
Serve the salad and the potatoes with the punch separated.
II Option:
You can bake or grill the cod
Then follow the same as the previous recipe Cod with Potato to Murro + Vegetable
Ingredients:
1 kilo of desalted cod comes ready or
4 large tows soaked for 36 hours
1 liter of oil to fry
Other Ingredients:
1 pound cooked medium potatoes with peel
2 seedless red bell peppers and without ribs cut into strips of one centimeter, length
2 yellow peppers and 1 green make the same as the previous one
2 large onions cut into medium slices
½ cup (tea) corn oil to fry
1 cup finely chopped parsley
Side dish:
Salad of watercress or arugula with cherry tomatoes.
How to Prepare Potato to Murro:
Cook the potatoes in bark and still hot from a punch with the hand closed. (Potato with the fist is the origin of Portugal)
How to Prepare Vegetables:
In a large pan fry the onion rings, add the strips of peppers, go "dripping" slowly and water, until everything is cooked. Reserve.
How to prepare the cod:
If you are going to use the desalted ready cod, open the packaging, read the manufacturer's instructions Dry with paper towel.
No need to temper.
In a medium saucepan place the oil, let it heat, fry the cod slices from one side until golden brown, turn the same on the other side.
Put on paper towels to remove all grease. Reserve.
Serving Mode:
Make a bed of greens of your own, place the cod slices and decorate to taste.
Serve the salad and the potatoes with the punch separated.
Note:
If using salty cod slices, leave for 36 hours of sauce covered with water, changing once every 12 hours, keep inside the refrigerator.
To desalgar the cod depends on the thickness of each:
See below:
The cod in chips or thin 12 hours.
The average cod 24 hours
The cod in high places 36 hours
Replacing the water every 8 to 12 hours.
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