1/2 cup of butter
1/3 cup of olive oil
1/4 cup of white wine
1 kg of cod fillets
900 g of salsa
2 red bell peppers, sliced
2 lemons (juice or zest)
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2 cups of white wine
11/2 teaspoons of black pepper in grains
2 carrots, cut into pieces
2 branches of salsa
1 medium onion, chopped
1 lemon (juice or zest)
Salt and black pepper to taste
1/2 cup of butter
1/3 cup of olive oil
1/4 cup of white wine
1 kg of cod fillets
900 g of salsa
2 red bell peppers, sliced
2 lemons (juice or zest)
Stock
2 cups of white wine
11/2 teaspoons of black pepper in grains
2 carrots, cut into pieces
2 branches of salsa
1 medium onion, chopped
1 lemon (juice or zest)
Salt and black pepper to taste
Season the fish with salt and pepper. Reserve
Cook the salsa in water and salt for 5 minutes
Drain, rinse with cold water, and chop finely
Sauté the bell pepper in olive oil for 20 minutes
Remove from heat, drain, and blend in a blender
Strain through a sieve and reserve
Put the wine in a small saucepan and reduce it by half over low heat
In a bowl, cream the butter and add the wine gradually, beating constantly until a creamy consistency is reached
Add the pepper puree, season with salt, black pepper, and lemon juice. Reserve
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Put all the ingredients in a large saucepan
Place an escorredor of macarron and fish fillets on top
Bring to a boil, then reduce heat and simmer until the fish is cooked
In a dish, place the chopped salsa
When the fish is cooked, remove from heat and arrange it in this dish
Spread the pepper sauce on top and serve hot.
