Red Pepper Salad and Ajoarriero Cod: Antioxidants to Fight with Aging!
This is an excellent recipe with red peppers and cod to prevent aging due to
its high antioxidant content.
Many of these recipes have in common that their ingredients have bright colors, like tomatoes, peppers, squash ...
Fruits and vegetables with bright colors often have very interesting amounts of vitamin C, the element most
commonly known antioxidant.
Red Pepper Salad Recipe:
Fleshy red peppers
The peppers, which should be plump and smooth skin, roasted in the oven at 180 °C, occasionally giving them back.
It normally takes about 40 minutes in the making. Then, allowed to cool them and remove the skin, so that there is
truo wrap in plastic wrap for 5 minutes, which help to peel more easily. Once peeled, the seeds are removed.
Finally cut into strips, placed in a dish surrounded by rings of onion and season with salt, oil and vinegar,
marinate we have left at least 30 minutes.
Ajoarriero Cod Recipe:
Ingredients for 4 servings
1/2 kg of cod in pieces
2 tablespoons vinegar
5 cloves garlic
1 teaspoon paprika
1 bay leaf
To desalt the cod is placed in a bowl with water for 24 hours and during this time, changing the water three times
(every 8 hours). After soaking and salting, flaky cod with great care not to peel and place in a casserole or
baking dish, skin side up. Separately in a pan with plenty of oil, fry the garlic, making sure they just get a
golden brown without burning. Then add the Laurel party into small pieces, the paprika and vinegar, and fried whole
minutes, stirring well.
Once in point, pour the sauce over the cod. Salt to taste and cook over high heat for a quarter of an hour, shaking
the pan often so that the cod does not stick to the bottom. When cooked, serve immediately.
A FUN FACT: The cod is probably the largest white fish consumption in Europe, where it is consumed
mainly dried or salted.
The percentage of the fresh fish food is 75% of its total weight. Its fat content is low and provides a great
amount of protein of high biological value.
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