Bacalao con Tomate (Cod in Tomato Sauce)

Salt cod simmered in a sweet pepper and tomato sauce.

TIME BREAKDOWN
Prep: 24h 40m
Cook: 40 min
Total: 25 hours 20 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Medium

Ingredients

  • 600g dried salt cod fillet
  • 4 tbsp olive oil
  • 1 large onion, finely chopped
  • 1 red pepper, diced
  • 4 cloves garlic, sliced
  • 1 tsp sweet smoked paprika
  • 400g tin chopped tomatoes
  • 1 tsp caster sugar
  • 100g jarred roasted red peppers, drained and sliced
  • 2 tbsp chopped fresh flat-leaf parsley
  • Black pepper to taste

Method

  1. Soak the salt cod in plenty of cold water in the fridge for 24 hours, changing the water 4 or 5 times. Taste a flake of the fish: if it is still very salty, soak for a further 12 hours. Drain and pat dry, remove any skin and bones and cut into pieces.

  2. Heat the oil in a large frying pan over a medium heat and cook the onion and red pepper for 10 minutes until soft. Add the garlic and paprika and cook for 1 minute.

  3. Add the tomatoes and sugar and simmer for 15 minutes until thick. Do not add salt.

  4. Nestle the cod into the sauce, skin-side up, cover and simmer gently for 8 to 10 minutes until the fish flakes easily. Scatter over the roasted peppers for the last 2 minutes.

  5. Season with black pepper, scatter over the parsley and serve with crusty bread or boiled potatoes.