Recipe by: Paula Barbero
Source: adapted from the blog “yomeloguiso”

Serves: 4 – 6

bacalao

Ingredients

  • 450 gr desalted cod
  • 3 medium onions
  • 3 garlic cloves
  • 3 small/medium potatoes
  • 3 green capsicums
  • 3 roasted red capsicums
  • 4 tbsp. tomato sauce
  • 1 tsp. smoked paprika (pimentón de la Vera)
  • 1 tsp. chili powder
  • 4 tbsp. olive oil
  • Salt

Instructions

  • Chop the onions, garlic and green capsicums.
  • Peel and take out the seeds of the roasted red capsicums and chop them.
  • Peel the potatoes and cut them into small thin slices.
  • Put olive oil in a casserole pan at medium heat. Add chopped vegetables (capsicums, garlic, onions and potatoes). Add a pinch of salt, but be careful because we still have to add the cod and sometimes it’s not completely desalted. Cook for 15-20 min covered. Stir it from time to time, until they are soft.
  • Scrape cod into pieces (using a knife and a fork) and add cod, chili powder and smoked paprika to the pan once the vegetables are soft. Cook them at medium heat for 5 min.
  • Add tomato sauce and cook for 5 min more.
  • Taste for salt and chili. You should wait till the cod is mixed and cooked with the vegetables to adjust the seasoning.
  • You can serve it as individual helpings, typically in a clay dish or in a toast, with an egg fried on top. It tastes better the following day.

Download PDF version here: spanish-garlic-cod_paula-barbero

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