Ratings: 1/5 stars
- cod stock
- leek cream
- Crystal Pepper
- chives
- salt and pepper
- 20 cc cream
- 2 kg of leeks
- 1 onion
- 2 potatoes
- 1/2 kg of cod
- 1/4 kg from a glass of pepper
- Bottom parts of cod (wings, bones and skins)
- 1 onion
- 2 carrots
- 1/2 leek
- 1/2 celery
- For pourrasalda and smoked: We will mix all the ingredients and boil for about 15 minutes, then we will strain it and add it to the cream we will make later.
- From the cream: Chop the leek and onion, sauté on low heat, dice the potatoes and add the pre-prepared and drained smoked. Cook, sprinkle with salt and pepper, whisk, strain and add the cream to obtain a smooth and homogeneous cream.
- From the cod: We’re going to dice the cod in a non-stick skillet and mark the skin-side down until they’re crusty.
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Source: Informacion
