| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Seafood |
|
|
1 |
servings |
INGREDIENTS
| 2 |
lb |
Dried salt cod |
| 1 |
|
Onion; chopped |
| 2 |
|
Garlic cloves; chopped |
| 6 |
|
Dried ancho chillies |
| 1 |
|
Onion; chopped |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Ground coriander |
| 1 |
|
Serrano chilli; seeded and chopper |
| 3 |
tb |
Corn oil |
| 3 |
c |
Fish or chicken stock |
|
|
Salt |
| 1 |
|
Fresh green chilli; sliced |
INSTRUCTIONS
SAUCE
GARNISH
Soak cod in water for several hours.
Drain fish and put it in a saucepan. Pour in water to cover. Bring to
gentle simmer and cook for about 15 minutes until fish is tender. Drain,
reserving the stock. Remove any skin or bones and cut into 4cm pieces.
Make the sauce. Remove stems and shake out the seeds from the anchos. tear
the pods into peices, put in a bowl of warm water until soft
Drain the soaked chillies and put them into a food processor with the
onion, oreganno, coriander and serrano chilli. process to a puree.
Heat oil in frying pan and cook the puree, stirring , for about 5 minutes.
Stir in fish of chicken stock and simmer for 3 - 4 minutes.
Add the cod and simmer for a few minutes longer to heat the fish through
and blen the flavours.
serve garnished with sliced chilli.
Posted to CHILE-HEADS DIGEST by "Dan Teague" <dante@trump.net.au> on Jan
26, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“The real God: don’t settle for substitutes”