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buber.net > Basque > Food > Recipes > Codfish with Green Peppers
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Codfish with Green Peppers
by Juan Etxenike
As now is time of Sagardoa and a lot of people will now be in Astigarraga,
Hernani or somewhere else but sure that having fun in all the Sagardotegis.
My recipe will be fried codfish with green peppers:
Ingredients:
- Cod fish
- Green peppers
- flour
- oil
- salt
You go to Donostia's market early in the morning and by a fresh and big piece
of cod fish then you take your car (or go by train if you don't have any) ,try
to go to ordizia (for example) on market day (I don't know which day of the
week it is) an once there buy some green pepper. In the way back stop in
Astigarraga, go to a sagardotegi and buy 5 or 6 bottles of their cider. Once at
home you have to cut the cod and add salt to it, cover it with flour and add to
the pan with hot olive oil in it. Then slice the peppers and once the cod is
starting to get a little bit brown retire the cod from the pan and add the
peppers to the same oil in which the cod was frying. Cover the pan after adding
the peppers little drops of boiling oil can splash on your arms and it's
disgusting. Don't cook the peppers at very high temperature as they may burn
and show a horrible black coulour.
User Contributed Notes
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chowchowgrl at hotmail dot com
30-Nov-2010 6:57 |
#11752
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What do you do with the cider? Drink it? With what do you serve the cod?
Thank you for this recipe, I'm going to try it! |
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m dot egana at euskalnet dot net
16-Feb-2007 13:49 |
#4603
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-You should say fresh cod.
-but I think that cod fried with green pepers is always salted dried cod, so if you are cooking this kind of cod, you should say dried cod, unsalted during at least 24 hours in fresh water |
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| Last updated: Sun, 15 May 2011 - 0:06:48 |
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