hick-peas with codfish
hick-peas with codfish
Chick-pea prescription with codfish in the vegetable category.
Ingredients
(for 4 people):
* 1/2 kg of chick-peas
* 300 g. of codfish
* 1 or 2 cooked eggs
* 1 small tin of peppers
* 1 tin of tomato or 1/2 kg of fresh tomatos
* 2 teeth of garlic
* 1 onion
* 1 spurt of white wine
* 1 spoonful of flour
* Laurel
* Parsley
* Oil
* Salt
Desalted the codfish, cuts itself in pieces, desescama with taken care of not to spoil the skin to him, reboza slightly in flour and it is fried in hot oil. Next it is placed in a casserole with the skin upwards. In the same oil the very slight perforated onion is fried, and later the tomato is added, without skin and cut in small pieces, if it is of the time, it occurs returns well him removing it and the peppers pricked with their juice add themselves. In mortar a tooth of garlic with a parsley branch is crushed, it unties with a spurt of white wine and it is spilled on the sauce. One boils minutes, it can or not go through the pin, and a little water is united to the codfish, adding to him so that it has sauce enough. It is let cook slowly during half an hour. From time to time it agrees to shake the casserole so that the codfish does not stick to the bottom. The sauce will have to be abundant, because it tends to dry itself, reason why it is possible to be added, when it is precise, a little water. The chick-peas cook in hot water with average leaf of laurel, a little perforated garlic and an oil spurt. Once spanish stews are mixed with the codfish, takes off the laurel and it is let slowly cook everything during half an hour more, shaking from time to time the pot. In necessary case, they are rectified of salt. Already in his point, they retire of the fire and they are let rest about 15 minutes before serving them, which will be done in a source and sprinkling them of cooked egg itched. To chick-peas with codfish also a little rice can be added, in which case the necessary time would cook with chick-peas so that everything is united.
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