Breaded cod with tomato and pepper sauce
This recipe for breaded cod in tomato and pepper sauce will become a must-try for all cod lovers. Served with this sauce, it's a guaranteed success.
Ingredients · Servings 2
- 2 salt cod loins
- Flour
- 1 egg
- Extra virgin olive oil
- ½ large sweet onion
- 2 red peppers
- 2 ripe, large tomatoes
- 1 clove of garlic
- Ground pepper
- A pinch of salt
- ½ teaspoon of sugar
- 1 tablespoon of extra virgin olive oil
- 300g of purple potatoes —or whatever kind you have—
Method · 48 h 40 min
- Soak the cod in plenty of cold water for 48 hours before making the recipe. You should change the water every 12 hours.
- Drain the cod well and pat it dry with kitchen paper. Cut each fillet in half and set aside.
- Place the halved onion, whole peppers, tomatoes, and garlic clove in an ovenproof dish. Bake at 200°C (390°F), top and bottom heat, for 25 minutes.
- After 15 minutes, remove the tomatoes and garlic clove, which will be roasted. Peel the tomatoes and drain them. Set aside.
- Leave the peppers and onion in until the cooking time is up, plus 10 more minutes. Peel and remove the seeds from the peppers as soon as they've cooled slightly.
- Place the onion, cleaned peppers, tomatoes, garlic, a little ground pepper, salt, sugar, and extra virgin olive oil in a blender. Blend and taste to see if adjustments are needed.
- Boil the potatoes in plenty of salted water for about 15 minutes.
- Drain them, reserving some of the cooking water. Add a little extra virgin olive oil and mash them with a fork. If necessary, add a little of the cooking water to achieve the right texture.
- Coat the cod in flour and beaten egg, and fry in plenty of extra virgin olive oil. Set aside.
- Serve the puree in a plating mold.
- Put a generous spoonful of hot sauce next to the mashed potatoes.
- Place the cod on top of the sauce. Serve immediately.
