Warm up with a little soup

People :

4

Preparation time :

1h

Difficulty:

Media

Description

Esta publicación está disponible en: es

Ingredients

For the salt cod escudella:

  • 300 gr. slat cod tail and skins
  • 1 Carrot
  • 1 Leek
  • Onion
  • 1 Celery stalk
  • 1 Garlic clove
  • 1 Potato
  • 2 Spoons of olive oil
  • Salt
  • 1,5 l water

For the pressed cabbage:

  • 200 gr. desalted cod crumbled
  • 2 Green cabbage leaves
  • 1 Black Catalan sausage
  • 2 Dry pasta sheets for cannelloni (previously boiled)
  • 3 Garlic cloves
  • 1 Dl. olive oil 0,5%
  • Anisette "del mono"
  • Salt
  • 200 gr. small cooked chickpeas
Preparation

For the salt cod escudella:

  1. Sauté the vegetables chopped in pieces in a medium size pot with a little oil, add the tail and the skins, wet with the water.
  2. Let boil for 40 minutes y strain with the help of a colander.
  3. Salt to taste and set aside.

For the pressed cabbage:

  1. Remove the skin from the black cod and salteé over a low heat until crumbled, flambé with anise (optional), set aside.
  2. Scald the cabbage leaves in boiling water and cool down immediately with ice.

For the brandade:

  1. Crystallize the garlic in the oil on a small saucepan, add the crumbled cod and let it crystallize over a low heat.
  2. Put the cod and the crystallized garlic in an American bowl and crush incorporating the oil little by little until you get a homogeneous cream.
  3. We proceed to the assembly of the pressed cabbage.
  4. In a medium rectangular aluminum tray covered with cling film, put pasta sheets on top of brandade, black Catalan sausage and cabbage until you get to the top. Let it cool down in the fridge with another tray on top and a weight to press.

Assembly of the dish:

  1. Cut a square of the pressed dish y heath up in the microwave, put at the bottom of a deep plate.
  2. Spread the cooked chickpeas around and serve the salt cod "escudella" soup.

Additional information

People :

4

Preparation time :

1h

Difficulty:

Media