Camino & El Niu by Motel Empordà
Dried cod, salt cod, cod tripe, song-thrushes, potatoes. The potatoes, the salt and dried cod, the ox snout as a base for the song-thrushes is a winter dish
Serve at between 14 and 16ºC
(it can be decanted if you so wish)
INGREDIENTS FOR 4 PERSONS
• 240 g dried cod (‘peixopalo’)
• 4 song-thrushes
• 800 g potatoes
• 200 g cod tripe
• 210 g ox snout
• 300 g salt cod
• 240 g green peppers
• 200 g garlic
• 200 g ripe tomatoes
• 72 g parsly
• 148 cl fish stuck
• 20 cl olive oil
• 4 g salt
• 8 mg pepper
[INSTRUCTIONS]
[1] Soak the dried cod in water for at least 10 days.
[2] Blanch the cod tripe and then skin.
[3] Peel and cut roughly the potatoes and dice the tomatoes. Clean the song-thrushes and slice them in half lengthwise.
[4] Put a pan on the stove, add olive oil and quicly brown the song-thrushes and then set to one side.
[5] Add the green peppers, garlic, parsly and the tomatoe. And cook slowly. Then add in the potatoes, dried cod, song-thrushes, ox snout and salt cod, cover with fish stuck and simmer until it’s ready.
Caution : You should really keep the dried cod in water for at least a fortnight.
* Recipe from: M. Berga, Històries del Motel. 50 anys de l’Hotel Empordà, amb 50 receptes de la casa, Barcelona, 2011 | Image: Xavier Torres-Bacchetta