How to Cook Appetizing Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄

Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄. Maeuntang is a general term for spicy stews, but it's commonly used to refer to spicy fish stews. For this stew, you can use any firm, white flesh fish. Cod fish (daegu, 대구), monkfish (agu, 아구), black rockfish (wooreok, 우럭) and yellow croaker (jogi, 조기) are some of the common ones.

If the stew looks very soupy, let the liquid bubble away for a few more minutes. The qty of spice listed make it moderately hot - good for a taste explosion for someone not used to spices. This stew is spicy with a fair bit of tomato in it and cooked until the sauce is thick and unctuous, but what makes it special is the aubergine purée. You can have Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄 using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄

1. Prepare 100 g of cod fillets.
2. It's 1 of aubergine washed and chopped.
3. It's Clove of garlic chopped.
4. It's of Peperoncino dried chilli.
5. You need Tin of plum tomatoes.
6. You need 200 ml of fish stock.
7. You need of Glug of white wine.
8. You need of Olive oil.
9. You need of Fresh parsley to serve.
10. You need to taste of Salt.

For the lamb stew, warm half the olive oil in a large flameproof casserole pan over a high heat and brown the lamb in batches. Cod fillets are marinated in a blend of yogurt and spices then oven baked. This is a rich Indian delicacy that will definitely win your hearts. Serve with basmati rice biryani (spicy Indian rice) or plain white rice and lemon and lentil soup.

Spicy cod and aubergine stew Baccalà e melanzana piccante 🎄 instructions

1. Fry garlic gently in olive oil. After a min or two add aubergine cubes and cook for about 5 minutes. Add wine and let it evaporate.
2. Add tomatoes and break down with a spoon. Add chilli, stock and stir. Simmer on low for about 25-30 minutes.
3. Now add cod fillets. Give a little mix. Cover and cook on low for another 10 minutes. Turn off the heat and leave for 10 mins to finish cooking in the sauce. Serve with fresh parsley 😀.

Black sea bass, cooking wine, daepa, doenjang, edible chrysanthemum, fish sauce, garlic, gochujang, green chili pepper, green onion, ground black pepper, hot pepper flakes, hot pepper paste, korean radish, large green onion, mirim, red chili pepper, soy sauce, soybean paste, water. The only question is which spices you choose. A pinch of cayenne pepper or sweet basil? Give us a hint about your feelings and we'll cook you a dish you need now. Aroma of spices can take you back to any moment of your life.

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