Disability Spondylosis

PANGA FILLETS TO
CEDEIRESA

The recipe that I propose today is a recipe that always makes my sister to cook fish fillets. It really is an economic version of the famous cedeiresa monkfish is done in the pretty seaside village of Cedeira. You can use other fish fillets, hake, perch, halibut, or panga.
The recipe is easy and very tasty.

PANGA FILLETS TO
CEDEIRESA


Serves 6 6
panga fillets 1 medium onion 3 cloves garlic

white wine 1
flour batter batter
2 eggs Pinch nut

nutmeg Pinch of saffron or food coloring
1 / 2 cup of tomato sauce olive oil

A
tablespoon flour 2 handfuls of frozen peas
1 / 2 broth Salt
Avecrem fish fillets Cut

Panga in 2 or 3 pieces depending on size. The salted and breaded, first in flour, and then go through the beaten egg. The fry in hot olive oil. Once we fried the arranging on paper towels to remove excess fat. Reserve.

In a saucepan of salted water boil the peas. Once cooked, drain and set aside.

Strain the oil in which we fried the fish and have a low pan. In it, sauté onion, peeled and cut into brunoise. When the onion is translucent add the garlic, peeled and cut into brunoise. Cook until garlic is golden brown and add a splash of white wine. Boil down a couple of minutes to evaporate the alcohol, at this time we added the average fish stock cube and tomato sauce, stir. Now add the tablespoon of flour. Stir until well integrated into the sauce, we now add the pinch of nutmeg and coloring. Add 2 large glasses of water. Stir. When it begins to boil, we are incorporating fish fillets we booked and cooked peas. We try and rectify the salt and let it cook together for ten minutes.

You can accompany the plate of French fries or baked. I, on this occasion, I used to accompany the fish fillets with a mixture of rice and wild rice basmatti.