Practical Way to Producing Yummy Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄
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To cook an unforgettable Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄, here are the components required:
- Prepare 100 g of cod fillets.
- Provide 1 of aubergine washed and chopped.
- Use Clove of garlic chopped.
- Use of Peperoncino dried chilli.
- Use Tin of plum tomatoes.
- Prepare 200 ml of fish stock.
- Prepare of Glug of white wine.
- Provide of Olive oil.
- You need of Fresh parsley to serve.
- Prepare to taste of Salt.
After preparing the materials, next you are good to make your appetizing Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄 by following the instructions below:
- 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 😀.
There's something really special about the combination of lentils, tomatoes, and chilli, isn't there? If the stew looks very soupy, let the liquid bubble away for a few more minutes. The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. I normally double them as I like things really spicy! Maeuntang is a general term for spicy stews, but it's commonly used to refer to spicy fish stews.
Recipe : Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄
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step by step to make Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄
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