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
 Soak the dried cod in water for at least 10 days.
 Blanch the cod tripe and then skin.
 Peel and cut roughly the potatoes and dice the tomatoes. Clean the song-thrushes and slice them in half lengthwise.
 Put a pan on the stove, add olive oil and quicly brown the song-thrushes and then set to one side.
 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