{"id":7164,"date":"2021-07-08T15:55:51","date_gmt":"2021-07-08T14:55:51","guid":{"rendered":"https:\/\/riberalves.pt\/?post_type=receitas&#038;p=7164"},"modified":"2024-03-08T15:38:33","modified_gmt":"2024-03-08T15:38:33","slug":"wild-codfish","status":"publish","type":"receitas","link":"https:\/\/riber.webview.pt\/en\/recipes\/wild-codfish\/","title":{"rendered":"Wild Codfish"},"content":{"rendered":"\n<p>To prepare a delicious Wild <a href=\"https:\/\/riber.webview.pt\/linha\/consumo-no-lar\/\" target=\"_blank\" rel=\"noreferrer noopener\">Codfish<\/a><a href=\"https:\/\/www.instagram.com\/brb_gastronomiacompaixao\/\" target=\"_blank\" rel=\"noreferrer noopener\"> in the style of Chef Bruno Rodrigues from BRB &#8211; Gastronomy with passion<\/a>, follow the step by step and bon app\u00e9tit!<\/p>\n\n\n\n<p>Start by cutting up 200g of the <em>Criadillas<\/em> and caramelising them a little in the pan, with a clove of garlic and a drizzle of olive oil.<\/p>\n\n\n\n<p>Once slightly caramelised, add a little water and cook until the <em>Criadillas<\/em> are softened.<\/p>\n\n\n\n<p>Once they have cooked, crush them or place them in a food processor to reduce them to a cream with some thickness.<\/p>\n\n\n\n<p>In another frying pan, lightly saut\u00e9 the <em>Tortulhos<\/em> (mushrooms) and asparagus, after cleaning them and removing the toughest part of the stalks.<\/p>\n\n\n\n<p>In a separate pan, fry the codfish covered with olive oil, a sprig of <em>carqueja<\/em>, bay leaf, rosemary and a clove of garlic.<\/p>\n\n\n\n<p>For the remaining 100g of <em>Criadillas<\/em>, cut into small cubes and fry until crispy.<\/p>\n\n\n\n<p><strong>To plate:<\/strong><\/p>\n\n\n\n<p>Place a spoonful of the <em>Criadillas<\/em> puree, the asparagus, and top with the lightly flaked codfish loin.<\/p>\n\n\n\n<p>Top the fried <em>Criadillas<\/em> with the saut\u00e9ed mushrooms.<\/p>\n\n\n\n<p>Finish with a drizzle of flavoured olive oil in which the codfish has been slowly cooked.<\/p>\n\n\n\n<p>Enjoy your Wild Cobfish<\/p>\n\n\n\n<p>*Partnership: <a href=\"https:\/\/www.instagram.com\/brb_gastronomiacompaixao\/\" target=\"_blank\" rel=\"noreferrer noopener\">Chef Bruno Rodrigues from BRB &#8211; Gastronomy with Passion<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><strong><a href=\"https:\/\/www.instagram.com\/bacalhau_riberalves\/\" target=\"_blank\" rel=\"noreferrer noopener\">READY TO TASTE GOOD!<\/a><\/strong><\/h2>\n","protected":false},"featured_media":3906,"template":"","categories":[54,36,259,52],"colecoes":[330,339,327,324,345],"class_list":["post-7164","receitas","type-receitas","status-publish","has-post-thumbnail","hentry","category-chef-recipe","category-elaborated","category-originais-en","category-traditional","colecoes-autumn-winter","colecoes-family-meals","colecoes-original-and-innovative","colecoes-special-occasions","colecoes-traditional"],"acf":[],"_links":{"self":[{"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/receitas\/7164","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/receitas"}],"about":[{"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/types\/receitas"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/media\/3906"}],"wp:attachment":[{"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/media?parent=7164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/categories?post=7164"},{"taxonomy":"colecoes","embeddable":true,"href":"https:\/\/riber.webview.pt\/en\/wp-json\/wp\/v2\/colecoes?post=7164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}