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Cod Stock for Casseroled Cod Cheeks and Tripe

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4
serves

INGREDIENTS

1 kg cod skins
1.5 L water
50 g belly pork
15 g Ibérico ham

INSTRUCTIONS

  1. 1
    Wash the de-salted cod skins and cook in the water. As soon as it begins to boil, reduce the heat to the minimum and simmer until the liquid has reduced to one quarter. Add the belly pork and the ham. Cook for 30 minutes then strain. Set aside, but do not chill.
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