2 kg of cod loin
1/4 cup of green pickled caper, drained (40 g)
3 soup spoons of lemon juice
1/3 cup of olive oil (80 ml)
For the vegetables
4 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
200 g of defatted bacon, cut into 3 cm pieces
1 kg of peeled potatoes
4 medium onions (400 g), whole, peeled
500 g of peeled squash, cut into large cubes
5 medium bell peppers (1.3 kg), seeded, cut in half
1 soup spoon of salt
2 liters of water
Olive oil (for serving)
2 kg of cod loin
1/4 cup of green pickled caper, drained (40 g)
3 soup spoons of lemon juice
1/3 cup of olive oil (80 ml)
For the vegetables
4 cloves of garlic, minced
1/4 cup of olive oil (60 ml)
200 g of defatted bacon, cut into 3 cm pieces
1 kg of peeled potatoes
4 medium onions (400 g), whole, peeled
500 g of peeled squash, cut into large cubes
5 medium bell peppers (1.3 kg), seeded, cut in half
1 soup spoon of salt
2 liters of water
Olive oil (for serving)
In a kitchen sink, soak the cod loin in cold water in the refrigerator for 48 hours or more, changing the water several times to desalinate
Drain and remove the skin
Cut into 10 cm pieces
In a large pot, combine the cod, green pickled caper, lemon juice, and olive oil
Cook with the lid on over high heat until it reaches a boil, then reduce the heat and cook for about 20 minutes or until the cod is tender. Reserve
Prepare the vegetables: in a large pot, cook the garlic, olive oil, and bacon over high heat until the garlic is golden
Add the remaining ingredients and cook until they are tender
Arrange the vegetables and cod on a platter
Serving time: drizzle with olive oil
722 calories per serving
Note: as the vegetables are cooking, remove them from the pot with a slotted spoon and keep warm.
