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Bacalao a la Crema de Espárragos y Pimientos (Salt Cod with Cream of Asparagus and Peppers)

Bacalao a la Crema de Espárragos y Pimientos (Salt Cod with Cream of Asparagus and Peppers) is a traditional Spanish recipe for a classic dish of salt cod cooked with asparagus, olives and bell pepper in a white sauce. The full recipe is presented here and I hope you enjoy this classic Spanish version of: Salt Cod with Cream of Asparagus and Peppers (Bacalao a la Crema de Espárragos y Pimientos).

prep time

20 minutes

cook time

45 minutes

Total Time:

65 minutes

Serves:

2

Rating: 4.5 star rating

Tags : Vegetable RecipesMilk RecipesSpain Recipes


Bacalao a la Crema de Espárragos y Pimientos (Salt Cod with Cream of Asparagus and Peppers): A Spanish recipe for a dish of dish of salt cod cooked with asparagus, olives and bell pepper in a white sauce.

Ingredients


4 salt cod fillets, desalted (soak over night in several change of water)
1 onion, chopped
1/2 red bell pepper, chopped
2 garlic cloves, chopped
250g green asparagus spears, washed, woody ends trimmed and chopped
150ml whole milk
1 small tin of pitted black olives
2 tbsp butter
2 tbsp cornflour (cornstarch)
250ml cream
freshly-grated nutmeg and salt, to taste
chopped parsley, to garnish

Method:

Melt the butter in a pan, add the onion along with the bell pepper and garlic and fry for about 4 minutes, or until the onion is soft and translucent. At this point, add half the milk and the asparagus.

Bring to a gentle simmer, cover and cook over low heat for about 8 minutes, or until the asparagus is tender.

Dissolve the cornflour (cornstarch) in the remaining milk then add to the asparagus mixture. Continue cooking until the mixture begins to thicken, then stir in the cream and season to taste with nutmeg and salt.

Slide in the desalted cod, bring back to a simmer then cover and cook gently for about 20 minutes, or until the fish is tender.

About 3 minutes before the dish is ready take off the heat and sprinkle over the chopped parsley and black olives. Cover and set aside for 3 minutes.

Serve immediately.