Cojinova to the Macho

Thanks to the fact that the beautiful Country of Peru has a wide coastal area, one of the greatest nutritional resources it has is fish, giving itself to the gastronomy of that country, a great diversity of maritime dishes which tend to be very picturesque and varied, today we want to share an extremely delicious recipe with a great star of this dish which is the Cushionto. This delicious dish has a somewhat peculiar history, some say that its name is due to the amount of spice it contains, since you have to be a real "male" to withstand its itch, in addition, according to some authors it is said that it was originally made by the "Cold male" who was said to be a commander of the Civil Guard.

For this recipe we have selected the cojinova, since thanks to its characteristic flavor it makes a very good combination with the macho sauce, which is why it was chosen as the star fish.

This recipe, being considered as a main dish, is recommended to enjoy a delicious lunch, it adapts to any type of occasion and palate, if you are not a lover of spicy do not be alarmed! You can adapt it to your liking, and we will teach you how to do it, stay until the end and enjoy a great dish.

Cojinova a lo Macho Recipe

Ingredients

Preparation of Cojinova a lo Macho

1. As its name indicates, it is a very spicy recipe, “macho” but you can reduce the chili pepper or the seeds a little to your liking and according to the circumstances.
2. To start you will need a baking tin, where you will place the ingredients.
3.  First you start by chopping the onion very well, then you peel the tomatoes and chop them into small pieces and if you wish you can add parsley to taste, once this is done we add these ingredients to the mold.
4. Now we cut the cojinova fillets into 6 pieces and in a bowl we begin to season them with salt and pepper to taste, adding the garlic of course (whatever you want) already seasoned the fillets, we begin to place them in the mold with the other ingredients and we drizzled half the glass of white wine over them.
5. Then we heat our oven to a temperature of 180 ° C, approximately for 10 or 15 minutes, until you notice that it is almost cooked.
6. Ready the sauce and once the cojinova fillets have been removed from the oven, we add the sauce to the fillets and sprinkle them with the breadcrumbs, then we put them back in the oven for a time of 5 minutes.
7. And that's it, we take it out of the oven and place it, in the way you like the most, and to accompany this super dish, you can do it with a delicious Jora chicha very common to the north of our country.

For la salsa:

        In a pan we add 30gr of butter, then we add our Chili Peppers (you can add 2 or 3 to reduce the heat) well ground with the butter, we also add a tablespoon of tomato sauce, a chopped tomato and the rest of the white wine, salt and pepper to taste, let it cook over medium heat until it reaches a thick consistency.

          Once our dish has been made, it remains to enjoy and share with our friends this delight of the beautiful Peruvian culture, and have a good meal!

Tips for making a delicious Cojinova a lo Macho

The first thing, make sure that the food you are going to use is as fresh as possible, since as the main ingredient we have the Cojinova, which has a well-characterized flavor, therefore using fresh food will enhance the flavor and colors of our dish, look more striking.

If you wish, you can bread the cojinova before baking, so that the fish is crisp and more delicious.

As for if you are not very fond of spicy, you can play with the amount of Chili peppers that you put in it, remember not to remove them from the recipe as it would lose its essence, and we would remove the ´´macho´´.

Nutritional value

Cojinova is an excellent food for our body as it is rich in minerals such as potassium and phosphorus, as well as having calcium, iron, zinc, selenium and sodium, but in lesser amounts. This fish also has several types of vitamins such as vitamins A and D which are responsible for helping to improve eyesight and improve calcium absorption respectively, on the other hand it also has vitamins B9 and B3. Last but not least, the cojinova contains Omega 3 fatty acids which help to prevent cardiovascular diseases and reduce the amount of cholesterol and triglycerides in the blood and also has folic acid which is very important for pregnant women.

Thanks to the fact that it contains onion, this dish provides many minerals and vitamins. In addition to helping fight respiratory illnesses, such as flu, coughs, and colds.

Also since for our sauce we use green peppers which have vitamins A and B, in addition to containing the minerals iron, potassium and magnesium, on the other hand it contains vitamin B3, B1 and B2.

Remember to always put healthy foods in your meals, so that you can continue to pamper your palate along with those that are important to you.

And it should also be noted, the contribution of vitamin A, which in addition to being a great antioxidant, tends to be a super important nutrient in vision, growth, reproduction, cell division and immunity.

Vitamin D, on the other hand, is the main nutrient for absorbing calcium in the bones, it also regulates other functions in your body, due to its anti-inflammatory, antioxidant and protective effects on the nervous system, contributing to the health of your immune system. important fact, and well one way to activate this vitamin is with sunlight.