Wednesday, November 5, 2014

RECIPE: Bangus Ala Madrilena

Tired of the same old boring dishes you have made at home? It's time to try and experiment on new dishes that your families will surely love. Here's another healthy holiday alternative from the Cenutry Culinary Circles. This time, we'd be cooking something different, and it's no longer made from tuna--but from Bangus (Milkfish). We're going to use Century Gourmet Bangus Fillet Spanish Style for this recipe. Yes, and the Spanish name of our dish came from its Spanish-style Bangus itself. So get your cooking pans and ingredients ready and let's cook this healthier alternative to Spanish dish called "Callos". This is healthier because we'll be using fish that's rich in Omega-3 (good for the heart) rather than the old Callos recipe using ox tripe. Try this dish and you'll never regret doing it. 

RECIPE: Bangus Ala Madrilena


2-184 grams Century Gourmet Bangus Fillet Spanish Style (drained)
1/2 cup olive oil
1 medium-sized onion, chopped
1/2 cup tomato sauce
1/2 cubed ham
2 whole chorizo de Bilbao, cubed
1 cup garbanzos
1 cup fish broth
3 tablespoons red wine
1/2 bay leaf
Salt to taste
1 teaspoon crushed peppercorns
1/2 cup red bell pepper, cut into wedges
1/2 cup stuffed green olives
2 tablespoons flour
1/4 cup water


Heat olive oil in a pan. Add onion and cook until soft, then add tomato sauce and bring to a boil. Add the ham, chorizo and garbanzos. When boiling, add the broth, wine, and bay leaf. Season with salt and peppercorns. Add the pimiento and the olives. Thicken sauce with the little flour dissolved in small amount of water. Cook for 8 minutes. Stir in Bangus. Cook for 2 minutes. Serve hot. 


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