Norwegian Cod confit with chestnut puree and a spinach and onion stew
Serves 4
Difficulty level: medium
Preparation time: 40 minutes
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800 gr Norwegian cod fillet
400 gr chestnuts
100 ml milk
100 gr butter
300 ml olive oil
50 gr spinach
200 gr onion
1 bay leaf
1 clove of garlic
Sliced toasted almonds 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.
Pour a generous amount of olive oil, 1 clove of garlic and the bay leaf into a small pan. Submerge the Norwegian cod and cook on low heat for about 12 minutes, without allowing the olive oil to boil.
Cook the chestnuts in boiling water seasoned with salt. Grind and strain through a sieve. Cook the butter, chestnut puree and add the milk until you get a creamy texture.
Julienne the onion and gently fry it with a little of the oil from the cod. Then add the spinach and mix.
Serve the confit cod with the chestnut puree and the toasted almonds.
BACALHAU FEST
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