Very light recipe. You can even serve it almost cold on hotter days. It’s very simple to make and with Riberalves Bacalhau, which is ready to use, it’s even easier.
Ingredients for cod stew:
- 3 tablespoons of olive oil
- 1/2 chopped onion
- 2 cloves of garlic, chopped or crushed
- 5 chopped black or green olives
- 1 peeled and seedless tomato, chopped
- 1/3 cup chopped pepper (can be green, red or yellow pepper)
- 3 tablespoons chopped parsley
- 1 cup Riberalves shredded cod
Sauté the onion in olive oil. After 2 minutes, add the garlic and stir for a few minutes. Add the tomato and pepper, and sauté well. Add the olives, cod and parsley. Keep it on fire, stirring constantly to completely dry any liquids that form. Adjust the salt if necessary. Reserve.
Ingredients for palm heart cream:
- 3 tablespoons of olive oil
- 1/2 chopped onion
- 2 cloves of garlic, chopped or crushed
- 1 glass of palm hearts (270g) without water
- 1 tablet or envelope of vegetable broth
- 400ml of water
- 200ml of milk
- 1 tablespoon full of cornstarch
- 100ml of cream
Place the heart of palm on the fire covered in water and let it boil for 5 minutes. Drain.
Sauté the onion in olive oil, then add the garlic and stir for a few minutes. Add the heart of palm, vegetable broth, water and milk. Simmer for 5 minutes. Remove from heat, add the starch and blend with a mixer or blender. Return to the heat to thicken, add the cream. Adjust the salt if necessary.
When serving, place the cod stew over the cream and drizzle with a drizzle of olive oil.
Difficulty level: easy
Preparation time: 35 minutes
Yield: 4 servings
This recipe is part of the “Today is Bacalhau Day” project.
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