Preparation time: 70 minutes for four people
ingredients
Cod water:
- 400g seasoned cod skins and trimmings
- 1 liter of water
discount:
- 600 ml carrot juice
- 300 ml orange juice
Prawns:
- 1 chopped onion
- 1 d. Chopped garlic
- 1 splash of olive oil
- 100 grams of chopped natural tomatoes
- 200 grams of raw shrimp, peeled and chopped
crumbs:
- 100 grams of fresh bread crumbs
- 3 soups of tender chorizo, finely chopped
- Salt and pepper
cod:
- 4 pieces of sweetened loin, 180 grams
- 2 cloves of garlic
- 2 fresh peppers
- 500 ml sunflower oil
- 500 ml olive oil
Bilibil carrot:
- Cod water
- EVOO for confit cod
- Reduce carrots and oranges
-
to prepare
Cod water: Place the pieces in water over low heat until the collagen is released and the gravy becomes thick.
discount: Boil the juices over low heat until they thicken. Book them.
Prawns: Sauté the chives and garlic over low heat with a pinch of salt, add the tomatoes and cook for 20 minutes. Turn off the heat and add the shrimp, stirring. Season and reserve.
crumbs: Fry the chorizo over low heat. Add the bread and toast over low heat. Salt and pepper.
cod: In a saucepan, over very low heat, sauté the garlic and chili peppers in the oils for 30 minutes. When the oil temperature drops to 85°C, add the loin, skin side up. Cook for 8 or 10 minutes over low heat until caramelized. Drain and set aside to heat.
For the bulbul: Reduce the cod water over low heat until it is concentrated and thick, then add the cod confit oil in a thin stream, stirring. Once the pilpil is assembled, pour the reduction.
If necessary, adjust the seasoning and place a good base of pilaf on a plate, add the drained cod pieces and accompany with the fried crumbs and chopped shrimp.
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