|Nutritional Guidelines (per serving)|
If you like fish, this easy dish is sure to become one of your favorites! In fact, in Northern Spain, it is so well liked that it is very popular during the Christmas season. The salty flavor of the cod combines well with the sweeter flavor of tomato sauce, garlic and roasted red pepper. Serve with home-fried potatoes and you and your family will surely be cleaning your plates.
Salt cod is codfish that has been preserved by salting and then drying. It needs to be rehydrated before using, so be sure to allow 24 to 48 hours to soak the cod in advance of cooking. This is necessary to leach out the salt. Change the water 2 to 3 times in a 24-hour period. If bacalao is not soaked, it will be so salty that it will not be edible!
- 2 lbs. (1 kg.) dried salt cod (preferably boneless, soaked in water for at least 24 hours)
- 3/4 cup (177 ml.) Spanish olive oil
- 1 cup all-purpose flour (unbleached for coating fish)
- 1 large yellow or white onion (chopped)
- 3 cloves garlic (chopped)
- 1 28-oz. (828 ml.) can tomatoes (crushed)
- 1 bay leaf
- 1 12-oz (354 ml.) can roasted red peppers
Remove the fish from the water. Pat it dry with paper towels. Cut into 3-inch squares and set aside.
Pour about a 1/4 cup of olive oil into a large frying pan over medium heat. Put flour on a plate and dredge cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides, about 2 to 3 minutes a side. Remove and set aside.
Add the remaining 1/2 cup of olive oil to the same frying pan. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes. Add the crushed tomatoes and bay leaf. Simmer for about 10 minutes, stirring often.
Add the cod fish back into the frying pan and reduce heat. Add the sliced roasted red peppers and let simmer for about 5 minutes.
Serve with fried potatoes.