8 filets of desalted cod
4 carrots
1 stalk of celery
2 pieces of leek
200 grams of mushrooms
8 tablespoons of oil
4 tablespoons of vinegar
2 bay leaves
10 pepper corns
200 ml. of port wine, (if you do not have this wine you can
substitute with double the quantity.. instead of 200ml. add
400 ml. of the white wine which is the next ingredient. )
200 ml. of white wine
1 sprig of parsley
Salt
Method of preparation
Clean the carrots and cut into small pieces. Cut
the celery in strips. Cut the leeks into slices.
Clean the mushrooms and cook in a little water
for 10 minutes.
Cook the cod in 2 liters of water with the vinegar
and salt over a low flame for 15 minutes.
In a pot place the vegetables and cook in oil
for 10 minutes over a low heat. Add the chopped parsley and
the bay leaves.
Pour in the port, the white wine, the pepper corns,
and the mushrooms, cover and cook 15 minutes.
Place the cod in the pot with the broth
and allow to cook for another 10 minutes with a low heat.
Version en español
