Norwegian Cod to Buscay Style Recipe

Christmas, New Year and Kings day Recipes

Norwegian Cod To Buscay Style Recipe

Yield: 1 kg	English Measures		Mise en place on Net		Ingredients on net
Ingredients	Amount	Units	Amount	Unit	%
Norwegian Cod shredded and desalted	7	ounces	200	grs	20.10%
Garlic fine chopped	2/3	ounces	20	grs	2.00%
Onion fine chopped	2 5/8	ounces	75	grs	7.50%
Tomato Sauce Recipe	14	ounces	400	grs	40.20%
Parsley fresh fine chopped	1/3	ounces	10	grs	1.00%
Greem Olives	1 3/4	ounces	50	grs	5.00%
Almonds peeled and fine sliced	1 3/4	ounces	50	grs	5.00%
Cambray Potatoes cooked and peeled	5 1/4	ounces	150	grs	15.10%
Olive Oil	1 4/7	ounces	45	grs	4.00%
Total			1000	grs	100.00%
To Serve
Gueros Pickled peppers	3 1/2	ounces	100	grs

Method of Preparation:

Rinse the cod under running water and soak for 24 hrs in water changed 3 times (every 8 hrs).
Bring to the boil in the soaking water, let cool and crumble well.
Reserve aside
Finely chop the onion and garlic.
Sweat onion in olive oil, add garlic and cook.
Add the tomato sauce.
Add the spring of parsley and cook
Remove the spring of parsley.
Integrate the Norwegian Cod shredded and desalted and mix.
Simmer until reduced by half.
Incorporating olives and cambray potatoes peeled and cooked .
Toast the almonds and add
Rectify seasoning and serve with whole chili güero

Equipment and Utensils for the preparation of the Recipe
Workboard	Chef Knife	Scale	Frying Pan
Conical Pan	Kitchen Spoon	Stove	Stainless Steel Bowls

Care should be taken with salt because the cod is very salty