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
- 1/2 cup (approximately) unbleached white flour - enough to coat fish
- 1 bay leaf
- 1 - 28 oz can crushed tomato
- 1 - 12 oz jar or can of roasted red pepper, sliced into strips
This cod fish with tomato sauce recipe makes 6-8 servings.
Note: 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!
Cut the cod into smaller pieces, so it has more area to absorb the water. Rinse the pieces under cold water and rub the outside to remove excess salt.
Place the chunks of fish into a large (13”x9”) glass baking dish in a single layer. Add water to the dish until fish is completely covered by the water. Cover dish with plastic wrap and place in refrigerator. Change water 2-3 times over the next 24 hours.
