Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, spicy cod and aubergine stew baccalà e melanzana piccante 🎄. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Full of fragrant spices, harissa is reminiscent of Moroccan cuisine and works wonderfully here in this simple stew. Dig out the slow cooker to make this stew. Topped with toasted pine nuts and served with flatbreads, it makes a healthy and nutritious vegan meal. Baccalà, or salted codfish, is bound to make an apparence on the Christmas Eve table of many Italians.
Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄 is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄 is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook spicy cod and aubergine stew baccalà e melanzana piccante 🎄 using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄:
- Make ready 100 g cod fillets
- Prepare 1 aubergine washed and chopped
- Get Clove garlic chopped
- Prepare Peperoncino dried chilli
- Take Tin plum tomatoes
- Get 200 ml fish stock
- Make ready Glug of white wine
- Get Olive oil
- Prepare Fresh parsley to serve
- Take to taste Salt
There aren't enough food, service, value or atmosphere ratings for Ilguchilgu Cod Spicy Fish Stew, South Korea yet. Get quick answers from Ilguchilgu Cod Spicy Fish Stew staff and past visitors. Note: your question will be posted publicly on the Questions & Answers page. Place fillets in a lightly greased casserole dish.
Steps to make Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄:
- Fry garlic gently in olive oil. After a min or two add aubergine cubes and cook for about 5 minutes. Add wine and let it evaporate
- Add tomatoes and break down with a spoon. Add chilli, stock and stir. Simmer on low for about 25-30 minutes
- Now add cod fillets. Give a little mix. Cover and cook on low for another 10 minutes. Turn off the heat and leave for 10 mins to finish cooking in the sauce. Serve with fresh parsley 😀
Note: your question will be posted publicly on the Questions & Answers page. Place fillets in a lightly greased casserole dish. I dredged my cod into seasoned crushed tortilla chips and baked for fifteen minutes before adding the salsa. This was pretty good, but would have been a bit too bland for me with just the salsa. Recette avec instructions en vidéo: Jamais les aubergines te donneront aussi faim !
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