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Practical Way to Homemade 5-Star Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄

Hoping to dine Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄 a top restaurant's, but for a few reasons are not able to go to restaurants. This site is going to guide you with useful 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 insight from reading it, now let's go back to spicy cod and aubergine stew baccalà e melanzana piccante 🎄 recipe. To make spicy cod and aubergine stew baccalà e melanzana piccante 🎄 you need 10 ingredients and 3 steps. Here is how you do that.

To prepare an unforgettable Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄, below are the materials needed:

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

After preparing the ingridients, now you are ready to cook your appetizing Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄 by following the procedures below:

  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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