Ajoarriero style (cod, green and red peppers, tomato, garlic and onion) - Gastronomía Vasca: Escuela
Recipe: Ajoarriero style (cod, green and red peppers, tomato, garlic and onion). Fish, Hot, Basque cuisine, Pasteurization
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stockpot
- Skillet
- Stove
- Blender
- Fine-mesh sieve
- Spoon
- Kitchen scale
- Instant-read thermometer
- Airtight container
- Heat sealer
- Oven
- Microwave
- Refrigerator
- Blast chiller
- Toaster
- Tongs
Ingredients
- Glazed cod 1.25 kg
- Intense olive oil 0.4 l
- Garlic, bulb 4.0 ud
- Onion 0.5 kg
- Chorizo pepper 5.0 ud
- Bread 40.0 g
- Olive oil 0.075 l
- Ratatouille 2.5 ud
- Powdered fish stock 0.005 kg
- Water 1.0 l
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