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Friday 9 january 2009
13:49
Find in our guide
Main course / Fish and Seafood
to read : culinary lexicon
Alevin Curry
Alevin Curry
Cod “Rougail”
Cod “Rougail”
Corvina with Combava Tartar Sauce
Crab with spicy tomato dipping sauce
Drum fish en papillotte season with “French sea salt” by Brigitte Grondin
Fish Curry
Flambé Trout with vanilla sauce
Flambéd King Prawns
Flambéd Swordfish with a combava sauce
Herring “Rougail”
King Prawn Curry
Lobster curry
Lobster tails with vanilla sauce
Lobster with vanilla sauce
Mussel “Rougail”
Octopus Stew
Octopus Stew
Prawn Curry
Prawn Curry
Sardines
Shark “Massalé”
Swordfish “Massalé”
Trout served with watercress
Tuna “Massalé”
Tuna Curry
Tuna Curry
Cod “Rougail”
rating :
temps de préparation :
1h30temps de cuisson :
20 à 40 minutesIngredients :
(for 4 personnes)600g salted and dried cod
8 big tomatoes
6 big onions
5 garlic cloves
7 chilies, cut in half, lengthwise
1 sprig of thyme
3 tbsp oil
Method :
Soak the cod in a large bowl of water to remove the salt and change the water several times.Then, boil for about 1 hour.
Next, bone and flake the cod.
Gently fry the cod and the chopped onions in the oil, while stirring vigorously.
Add the crushed garlic, thyme and coarsely chopped tomatoes to the pan.
Stir-fry over a brisk heat. After a couple of minutes, pour in a glass of water.
Once boiling, add the chilies and simmer until the sauce has reduced.
Stir occasionally to prevent sticking on the bottom of the pan.
