Biscayan sauce

Onions 300g | Choricero pepper (meat) 200g | Garlic 10g | 40g bread | Parsley 3g | White wine 80ml | Water 250ml | Salt 10g

Cut onion into 5mm squares
Sauté onions
Cut the bread into pieces
Chop parsley
Peel garlic and slice
Add garlic and fry
Add ñoras meat
Toast the bread and add
Add parsley
Add white wine and allow to evaporate while stirring
Add water and stir slowly until reduced to taste
Grind and correct salt and thickness, adding water or reducing more.

Observations
Tomato can be added to lighten the flavor of the ñoras, depending on where you are and local tastes

• In Biscayan cod, about 80g per person is served.