Spanish Bacalhau with Tomato Salsa
A true Iberian classic recipe, bacalao with tomato salsa has that delightful combination of firm white salted cod and spicy salsa.
Ingredients
- 1 kg dried salt cod, preferably boneless soaked in water for at least 24 hours
- 180 ml Spanish olive oil
- 1 cup plain flour for coating the fish
- 1 large onion yellow or white
- 3 cloves garlic chopped
- 800 g chopped tomatoes
- 1 bay leaf
- 340 g roasted red peppers
Instructions
- Remove the fish from the water. Pat it dry with paper towels. Cut into 3-inch squares and set aside.
- Pour about 60ml 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 120ml 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 codfish 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.
Nutrition
Calories: 844kcalCarbohydrates: 26gProtein: 109gFat: 32gSaturated Fat: 5gFiber: 3gSugar: 4g
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