Receta de BACALAO al VAPOR con CONSOMÉ

The chefs invite us to cook a surf and turf recipe at home: steamed cod in a consommé. "Salted cod is a great source of protein, easy to preserve, and very economical." They also show us how to make a classic and exquisite recipe: cod fritters. Let's rediscover the joy of cooking at home! Steamed Cod with Consommé INGREDIENTS 1 cod loin (1/2 kg) 10 capers 6 spring onions and 4 garlic cloves (for pickling) Onion, leek, fennel 1 bay leaf 8 peppercorns Olive oil For the consommé: 1 hen 1/2 veal foot 1 kg ham bone 2 onions 1 leek 2 carrots 1 bay leaf 1 sprig of thyme and 1 sprig of rosemary 40 cl white wine PREPARATION For the consommé: Blanch the veal foot and ham bone to remove impurities. In a saucepan of cold water, combine the bones, the hen, and the vegetables cut into large pieces. Place the aromatic herbs inside the leaves of a leek, tie with string, and add to the saucepan. Simmer over low heat for about nine hours. Skim off any foam that rises to the surface to clear the broth. Finally, strain the broth. For the steamed cod: In a deep saucepan, add water, peppercorns, vegetable scraps, and a bay leaf to create steam for cooking the cod. Place the cod pieces in a steamer basket on top of the saucepan and cover. Check the cod periodically until it is tender and the surface has changed texture. Heat the broth and serve in a deep bowl, with the broth at the bottom, the cod on top skin-side up, and garnish with pickled capers and olive oil.