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Half an Hour to Homemade Extraordinary Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄

Hoping to eat Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄 a 5-star restaurant's, but for some causes are not able to go to restaurants. This page gonna guide you with clear instructions on preparing a Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄 like a famous chef made.

Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄

We hope you got benefit from reading it, now let's go back to spicy cod and aubergine stew baccalà e melanzana piccante 🎄 recipe. You can cook spicy cod and aubergine stew baccalà e melanzana piccante 🎄 using 10 ingredients and 3 steps. Here is how you cook that.

To cook an extraordinary Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄, here are the materials required:

  1. Provide 100 g of cod fillets.
  2. Prepare 1 of aubergine washed and chopped.
  3. Get Clove of garlic chopped.
  4. Use of Peperoncino dried chilli.
  5. Take Tin of plum tomatoes.
  6. You need 200 ml of fish stock.
  7. Use of Glug of white wine.
  8. Take of Olive oil.
  9. Take of Fresh parsley to serve.
  10. Get to taste of Salt.

After readying the ingridients, now you are good to prepare your 5-star Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄 by following the procedures on this section:

  1. 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.
  2. Add tomatoes and break down with a spoon. Add chilli, stock and stir. Simmer on low for about 25-30 minutes.
  3. 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 😀.

Crostoncino di polenta al nero di seppia, Melanzana Rossa di Rotonda DOP e Gorgonzola Piccante DOP Chef: Gianpiero Cravero, Ristorante Convivium (Novara) Preparazione. 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. This stew is spicy with a fair bit of tomato in it and cooked until the sauce is thick and unctuous, but what makes it special is the aubergine purée.

Recipe : Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄

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