From the Chef: Cod in a Reduction of Itself

14 Aug 2015, Posted by Finch Bay Galapagos Hotel in Galapagos Islands Blog

bacalao en reduccion de si mismo

We’re implementing new techniques in our traditional cuisine. We cook our fish sous-vide, putting a little bit of water into the pouch before we introduce the cod. Separately in a wok, we make refried onions, garlic, achiote (a condiment from the Amazon jungle), and dry coconut until fully golden, include coconut milk, evaporated milk and proceed to sieve it.

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