Cocochas de bacalao en salsa verde

Ingredientes:

½ k de cocochas saladas

1 cebolla grande

3 dientes de ajo

1 cucharada sopera de harina

1 cucharada sopera de perejil picado

1 o 2 cayenas

½ vaso de agua

Aceite de oliva

Sal

Elaboración:

El día anterior hay que desalar las cocochas. Las lavamos y las ponemos en una fuente cubiertas de agua fría, las tendremos 24 horas y les cambiaremos el agua 3 o 4 veces.

Un rato antes de cocinarlas, las ponemos a escurrir y las secamos un poco con papel de cocina. Podemos desalar mas cantidad y una vez desaladas se congelan y ya las tenemos para otra ocasión.

Picamos finamente la cebolla y los ajos. Ponemos en una sartén aceite de forma que cubra la base y cuando tome temperatura añadimos el ajo y la cebolla, rehogamos a fuego medio con cuidado de que no se nos queme y antes de que empiece a tomar color, añadimos la harina y le damos unas vueltas.

 Ponemos el agua, el perejil, la cayena (1 o 2, según guste el picante) y vamos moviendo la salsa suavemente hasta que comience a hervir.

En ese punto añadimos las cocochas y las dejamos hervir a fuego medio durante 10 minutos. Las probamos de sal y probablemente no necesiten porque a pesar de estar desaladas, suelen quedar sabrosas.

Y listas para tomar !!!!!!!

 

 

 

 

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