|Nutritional Guidelines (per serving)|
|Servings: 4 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||39%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 33g||12%|
|Dietary Fiber 8g||27%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Salt cod sautéed in garlic-infused olive oil, then smothered in a "pisto" of peppers, onions, and tomatoes. It is such a simple and tasty dish. It is easy enough for a novice cook. Serve this fresh-tasting fish with home-made fried potatoes or rustic bread. This cod recipe is from the Basque Country or Pais Vasco.
- 1 lb. salt cod
- 3 dried red peppers (pimientos choriceros or other sweet dried peppers)
- 1 large clove garlic
- 1 yellow or white onion
- 4 oz. Spanish virgin olive oil for frying
- 3 Italian green peppers
- 3 ripe tomatoes
- Salt to taste
Salted codfish must be soaked in water for AT LEAST 24 hours, preferably 48, before cooking. This is necessary to leach out the salt. Change the water 2-3 times in a 24-hour period. If the fish is not soaked for 24-48 hours, the fish will be so salty as to render it inedible.
Rinse the salt cod in water before soaking. Place the fish in a glass baking dish or bowl and cover with water. When ready to use, discard water, rinse fish again and pat dry. Cut into 8 pieces and set aside.
Remove stems from dried peppers and soak in a saucepan of hot water until softened.
Peel and slice garlic lengthwise. Peel and chop onion. Remove stems and seeds from green peppers and chop into small squares.
Pour about 4 oz of olive oil into a large frying pan and heat on medium. Place garlic slices into oil and sauté for 2 minutes. Remove garlic slices before they brown and set aside for later. Place cod into the garlic-infused oil and fry on both sides for 5-10 minutes. Remove cod and set aside. Scrape the flesh from the inside of the re-hydrated peppers and stir into the pan juices.
In a separate large frying pan, sauté onion, peppers, and tomatoes in a few tablespoons of olive oil. Sauté for 8-10 minutes, stirring often. When vegetables have formed a "pisto," turn off heat.