6 PEOPLE 2 rabbits 2 onions 1 head of garlic 1 glass of EVOO Picual (200ml / 7 oz) 2 ...
Chop the onion, garlic, pepper and tomato. Pour two tablespoons of EVOO and heat on medium. Add the onion and garlic and fry for 2-3 minutes. Add the red and green peppers and fry for 2-3 minutes. Then add the tomato, salt, tablespoon of sugar and the glass of wine and heat on high for 15 minutes. Add the cod, pour in a glass of water and heat on medium for 7-8 minutes.
Use of the Coupage: This is a complex EVOO. We like to compare it to a symphony. The natural mixture of the three types of olive (picudo, picual and hojiblanca) provide this oil with different aromas and nuances.
We chose the Coupage to enhance the diversity of aromas and flavors that give this dish the diversity of ingredients used.