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150 g Chorizo
4 white bread slices (from the previous day)
2 garlic cloves, crushed
4 codfish steaks, soaked
1 green pepper, cut into thin strips
1 red pepper, cut into thin strips
2 onions, sliced
2 tbsp cider vinegar
Olive oil
Salt to taste
Black pepper to taste
How about Codfish steaks with chorizo crust? Follow the steps below and enjoy!
Place the frozen codfish in a pan and cover with water. Bring to the boil and then cook for 10 minutes. It’s ready! *For a 250 g steak
Pre-heat the oven at 180°C.
Place the skinless chorizo, bread and garlic in a kitchen processor and whizz until obtaining a paste. Place the paste between two sheets of baking paper and use a rolling pin to flatten it into an even layer.
Remove the skin from the codfish and replace it with the chorizo paste, using a spatula. Cover the bottom of a baking tray with the sliced onions. Place the codfish streaks on the onion bed.
Place the peppers around the codfish streaks and season with a little olive oil, salt and pepper. Bake for 20 minutes, turn on the oven grill and bake for a further 5 minutes.
Once cooked, drizzle with vinegar and serve with bread, potatoes or salad.
Your Riberalves Codfish streaks with chorizo crust are ready!
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