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Ingredients
- 1 lb. salted cod fish (no bones)
- 4 med. Potatoes (boiled in salted cod stock)
- 4 tbls. Badia Virgin Olive Oil
- 3 cloves of garlic (finely chopped)
- 1 large onion (finely chopped)
- 1 green pepper (finely chopped)
- 1 can tomato sauce
- 2 Badia bay leaf
- ½ cup dry cooking wine
- ¼ tsp. Badia ground pepper
- ¼ tsp. Badia oregano
- ¼ tsp. Badia cumin
- ¼ tsp. Badia saffron
- ½ cup water (salted cod stock)
- 1 jar pimento peppers (strips)
Directions
Desalting the cod:
- You may desalt cod by placing in a bowl with water overnight, by changing the water every two hours for a period of 8 hours, or my way
- On the same day I’m preparing the recipe I boil the cod about 3-4 times changing the water until it looses all the extra salt
Cooking:
- In the boiling salted cod stock, add whole raw peeled potatoes and boil 25-30 minutes
- Remove
- Cut them into thick rounds and set aside.
- Prepare your sofrito by adding olive oil in a large pot over medium heat.
- Add garlic and onion, sauté for about 1 minute.
- Add bell pepper and stir for additional minute.
- Add tomato sauce and bay leaf; simmer for 1-2 minutes.
- Add cooking wine, saffron, ground pepper, oregano, cumin and cod stock
- Stir, cover and simmer for approximately 5 minutes in low-medium heat
- Add the flaked cod
- Add half the brine from the pimentos for flavor
- Keep covered and boil at medium heat for 15-20 minutes
- Add the potatoes, stir gently and continue cooking for an additional 5-10 minutes.
- If after the first 5 minutes the sauce is not thick enough, uncover and continue cooking for the remaining time
Serve with white Jasmine rice and garnish with strips of pimentos and parsley.
1 lb. salted cod fish (no bones)
4 med. Potatoes (boiled in salted cod stock)
4 tbls. Badia Virgin Olive Oil
3 cloves of garlic (finely chopped)
1 large onion (finely chopped)
1 green pepper (finely chopped)
1 can tomato sauce
2 Badia bay leaf
½ cup dry cooking wine
¼ tsp. Badia ground pepper
¼ tsp. Badia oregano
¼ tsp. Badia cumin
¼ tsp. Badia saffron
½ cup water (salted cod stock)
1 jar pimento peppers (strips)
Desalting the cod:
You may desalt cod by placing in a bowl with water overnight, by changing the water every two hours for a period of 8 hours, or my way. On the same day I’m preparing the recipe I boil the cod about 3-4 times changing the water until it looses all the extra salt.
Cooking:
In the boiling salted cod stock, add whole raw peeled potatoes and boil 25-30 minutes, then remove, cut them into thick rounds and set aside.
Prepare your sofrito by adding olive oil in a large pot over medium heat. Add garlic and onion, sauté for about 1 minute. Add bell pepper and stir for additional minute. Add tomato sauce and bay leaf; simmer for 1-2 minutes. Add cooking wine, saffron, ground pepper, oregano, cumin and cod stock. Stir, cover and simmer for approximately 5 minutes in low-medium heat. Add the flaked cod. Add half the brine from the pimentos for flavor. Keep covered and boil at medium heat for 15-20 minutes, add the potatoes, stir gently and continue cooking for an additional 5-10 minutes. If after the first 5 minutes the sauce is not thick enough, uncover and continue cooking for the remaining time. Serve with white Jasmine rice and garnish with strips of pimentos and parsley.