Norwegian cod confit with chestnut puree and a spinach and onion stew
Serves 4
Difficulty level: easy
Preparation time: 25 minutes
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800 gr Norwegian cod fillet
100 gr corn flour
100 gr red, yellow and green peppers
600 gr chickpeas
Olive oil to taste
80 gr sesame paste
Dried oregano to taste
Salt to taste
This is a text paragraph. You can use it to create your master entry to an article, do the biography of an artist, to the description of a venue. You can edit the text style and you can bind this text box with a data Collections from your cms, you can use it in a master page. Remember to check how it works in smaller screens.
Very finely julienne the peppers, removing any white parts and seeds. Sauté in a frying pan with a sprinkle of olive oil until soft.
Place the cooked chickpeas, sesame paste, olive oil and salt in a food processor. Grind everything until consistent. If the mixture is too thick, add a little water.
Cut the codfish fillet in two, coat with corn flour and fry in olive oil previously heated up to 180ºC.
Place the creamy chickpea mixture on the base, then the peppers, and the Norwegian cod on top and serve sprinkled with oregano.
BACALHAU FEST
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