Lisa and Tony Sierra's Bacalao con Pimientos y Cebolla

January 16, 2017

Lisa and Tony Sierra's Bacalao con Pimientos y Cebolla

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.



What You'll need
  • 1 lb salt cod
  • Water to cover cod
  • 3 Dried red peppers (pimientos choriceros or other sweet dried peppers)
  • 1 Large clove garlic
  • 1 Yellow or white onion
  • Spanish virgin olive oil for frying
  • 3 Italian green peppers
  • 3 Ripe tomatoes
  • Salt to taste
How to make it
  1. This cod with peppers and onions recipe makes 4 servings.
  2. Salted cod fish must be soaked in water for AT LEAST 24 hours, preferably 48 hours 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 that it will not be edible!
  3. 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.
  4. Remove stems from dried peppers and soak in a saucepan of hot water until softened.
  5. Peel and slice garlic lengthwise. Peel and chop onion. Remove stems and seeds from green peppers and chop into small squares.
  6. Pour about 4 oz of olive oil into a large frying pan and heat on medium. Place garlic slices in to 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.
  7. 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.
Source: The Spruce

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