Guisote de judiones con bacalao, calabaza y espinacas

Hello everybody, it's Drew, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Guisote de judiones con bacalao, calabaza y espinacas. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Guisote de judiones con bacalao, calabaza y espinacas is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can have Guisote de judiones con bacalao, calabaza y espinacas using 12 ingredients and 11 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Guisote de judiones con bacalao, calabaza y espinacas:

1. 60 gr judiones
2. 1 trozo lomo bacalao de racion
3. 10 trozos bocado de calabaza
4. 1/2 manojo espinacas
5. 1 cebolla
6. 1 diente ajo
7. 1/4 pimiento rojo
8. 1/2 pimiento verde italiano
9. 1 c.c. pimentón
10. 3 c.s. tomate frito
11. 30 ml vino blanco
12. Fondo de pescado

Instructions to make to make Guisote de judiones con bacalao, calabaza y espinacas

1. En la víspera ponemos los judiones a remojo.
2. Al día siguiente las cocemos a chup chup suave hasta que estén tiernas. Reservamos.
3. Mientras se cuecen los judiones, hacemos el sofrito.
4. Para eso, picamos la cebolla, el ajo y los pimientos en brunoise y los pochamos a fuego suave.
5. Después añadimos el pimentón, tomate y vino blanco y dejamos que se seque bien. Sacamos del fuego y trituramos.
6. En una olla con un chorrito de aceite rehogamos las espinacas bien limpias y cortadas.
7. Añadimos después 4 c.s. de sofrito y fondo de pescado hasta formar una salsita. Salpimentamos.
8. Añadimos la calabaza, tapamos y dejamos cocer suavemente.
9. Cuando le quede un minuto a la calabaza, añadimos los judiones y el bacalao troceado y salpimentado.
10. Retiramos del fuego y dejamos reposar 2 minutos y listo!
11. 

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