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Recipe: Cod brandade on roasted peppers La Chinata

Did you know that cod is a white fish with a low fat content? It stores its fat reserves in the liver, so its lean meat is free of fat, it is also rich in protein and offers a wide variety of vitamins and minerals. And to add it to your diet we bring you this delicious and simple recipe for Cod Brandade over La Chinata Roasted Peppers. Do you want to try it? Well, put on your apron and take notes!




  1. In a frying pan, heat the garlic and La Chinata Extra Virgin Olive Oil without burning the garlic, remove the garlic and reserve.
  2. Add the cod to the EVOO for 2 or 3 minutes over low heat. Cover and let it cook with the heat of the pan.
  3. Remove the cod from the EVOO, and reserve the EVOO.
  4. Remove the skin and bones and pound a little in the mortar.
  5. Put the cod in a casserole with a tablespoon of the oil.
  6. Heat the casserole with the heat to a minimum, mixing the cod with the EVOO with the help of a pestle.
  7. When the cod has absorbed the EVOO, add a tablespoon of milk. When it has been absorbed add another tablespoon of EVOO.
  8. Continue adding the EVOO and the milk alternately in this way, until the appropriate density is obtained. (Alternate milk and cream to give creaminess).
  9. Season to taste.
  10. Serve and decorate.



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