empedrat bacalao con pimientos (Imprimir)

Bacalao desalado, pimientos asados y garbanzos en un plato fresco y sabroso de la cocina española.

# Ingredientes:

→ Seafood

01 - 400 g salted cod, soaked overnight and desalted

→ Vegetables

02 - 2 red bell peppers, roasted and peeled
03 - 1 green bell pepper, roasted and peeled
04 - 1 onion, finely chopped
05 - 2 ripe tomatoes, diced
06 - 1 clove garlic, minced

→ Legumes

07 - 200 g cooked chickpeas, drained

→ Spices

08 - Salt and pepper to taste
09 - Olive oil for drizzling
10 - 1 tablespoon red wine vinegar
11 - Fresh parsley, chopped (for garnish)

# Instrucciones:

01 - In a pot of boiling water, cook the desalted cod for about 10 minutes until tender. Drain and let it cool, then flake into pieces.
02 - Peel and slice the roasted peppers into strips.
03 - In a large bowl, combine the flaked cod, roasted peppers, chopped onion, diced tomatoes, minced garlic, and chickpeas.
04 - Drizzle with olive oil and red wine vinegar, then season with salt and pepper. Toss gently to combine.
05 - Let the mixture sit for 10 minutes to allow the flavors to meld.
06 - Serve chilled or at room temperature, garnished with chopped parsley.

# Notas:

01 - For a spicier version, add a pinch of red pepper flakes.
02 - This dish pairs well with a crisp white wine, such as a Verdejo.

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