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Fotografía Chef Signature Chef

Method:

 

Sauté the onion with a little ´virgin extra´ olive oil; add the chopped cheeks and tripe; leave to simmer for 15 minutes, then add the crushed garlic with the bread and saffron; then cook for a further 10 minutes and add the chickpeas.
Cut the cod loin in pieces and gently heat on a stove and place on top of the honeyed vegetable...

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Method:

 

Sauté the onion with a little ´virgin extra´ olive oil; add the chopped cheeks and tripe; leave to simmer for 15 minutes, then add the crushed garlic with the bread and saffron; then cook for a further 10 minutes and add the chickpeas.
Cut the cod loin in pieces and gently heat on a stove and place on top of the honeyed vegetable soup.

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Ingredients 4 persons
  • 200 g loin of cod
  • 200 g cod cheek
  • 200 g cod tripe
  • 100 g diced onion
  • 100 g cooked chickpeas
  • 50 g fried bread
  • 2 cloves garlic
  • Saffron and ´virgin extra´ olive oil.
Recipes. The Cook & Chef Institute