Prep Time: 12 minutes
Cook Time: 20 minutes
Ingredients:
- 2 lbs. dried salt cod (boneless)
- 1 large yellow or white onion
- 3 cloves garlic, chopped
- 3/4 cup (approximately) Spanish olive oil for frying
- 1 - 28 oz can crushed tomato
- unbleached white flour - enough to coat fish
- 1 bay leaf
- 1 - 12 oz jar or can of roasted red pepper, sliced
Preparation:
Serves 6-8.
The salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If this is not done, the fish will be so salty that it will not be edible!
Remove the fish from the water. Pat it dry with paper towels and set aside. Pour about a ¼ cup of olive oil into a large, open frying pan and turn burner on medium heat. Put flour onto a plate and cover cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside.
Add the rest of the olive oil to the frying pan. Add the chopped onion and garlic and sauté until the onion is translucent. Add the crushed tomato sauce and bay leaf and simmer for about 10 minutes, stirring often.
Add the cod fish back into the frying pan and reduce heat. Add the roasted red peppers and let simmer for about 5 minutes.
Serve with fried potatoes.
