The best Cod’s Marmitako EVER!
What ingredients I need?
- - (Español) Bacalao Trainera Trainera
- - (Español) Caldo de pescado
- - (Español) Cebolla morada, pimiento rojo y pimiento verde
- - (Español) Pimiento choricero
- - (Español) Ajo
- - (Español) Patatas
- - (Español) Whisky o Brandy
- - (Español) Aceite y sal
How do I prepare?
Today we bring you this piece of cod recipe for championship, and I say championship because this recipe is one of those who constantly win the contest of marmitakos back in the north. Although they do it with bonito, we do it with cod because we like it more!
A marmitako is a stew of potatoes with fish, usually with bonito. It is a very simple recipe, like almost any stew, since you can put everything together, cook it in the espresso pot and you can eat, we suppose. But if you spend time, letting things take flavor and cook enough time, you will get a spectacular stew. And we, as we never give up on quality, we choose the championship cod marmitako here!
First things first, to make a marmitako we need fish broth, not a bad one, since if you are going to dedicate 3 hours to make this dish, do not settle for anything. Our recommendation is that you do it. It is very easy. We take a leek, a bay leaf and the shavings and heads of fish that you want, we give a wig with a trickle of hot oil in a pot and we add liquid, first white wine to deglaze and then a pair of liters Of water, and let cook for 20-30 minutes over low heat and simmer.
While making our broth, we take the choriceros peppers and hydrate them in warm water, that is, we put them in a bowl with warm water and we forget them. We chopped the peppers, onions and garlic very small, and we stir-fry until infinity together with the cayenne. Do not be scared, but it would be great to pochase for an hour and a half approximately! Just have to stay there! We heat a little oil in the pot where we are going to triumph with this piece of marmitako, and we softly fry the vegetables with a pinch of salt but, when they are soft, we add a spoon of the fish broth every 10 minutes, to hydrate and what a delicious cream is formed. You must not burn the stir fry! After the hour and a half we add the flesh of the choriceros peppers hydrated, how? With a knife we scraped the meat of the pepper, we add it to the stir fry and we add a glass of brandy or whiskey. We let cook until the alcohol evaporates. When the sofrito is already finished, we pass it through the mixer.
THE FINAL TOUCH
When we go to have the cream of poached vegetables ready, we click a few pieces of potato of the size that you like and we add them. We cut the pieces in the pot with the cream about 10 minutes and covered with the fish broth. Let it simmer until the potatoes are cooked. We cut the cod in similar size of potato pieces and when they are already cooked, we put the fire on top, we add the cod and we get it off immediately.
For this stew this perfect, when we add the cod, the diners must already be seated in their respective places.
Truqui-trick: if you like the stews with the thick broth when you add the broth you can put some pieces of hard bread that will give you more body and so do not throw.
We hope you try and do not settle for anything! In addition now You can call a contest of marmitakos with your friends or relatives and demonstrate your culinary skills!
Categories: Main dishes