1 kg of codfish without salt
1 large onion, finely chopped
4 medium cloves of garlic, minced
3 tablespoons of olive oil
1 medium-sized potato, peeled and diced
2 red peppers
1 ripe tomato, skin removed and seeded
1 sprig of rosemary
1 kg of codfish without salt
1 large onion, finely chopped
4 medium cloves of garlic, minced
3 tablespoons of olive oil
1 medium-sized potato, peeled and diced
2 red peppers
1 ripe tomato, skin removed and seeded
1 sprig of rosemary
Cook the codfish in boiling water with enough liquid to cover it
Remove from heat just as it starts to boil; drain, reserving the cooking liquid
Let the fish cool down
Remove any bones and cut into pieces
Fry the onion and garlic slowly over low heat until they're tender
Pickle the red peppers and add them to the onion mixture
Spread the diced potatoes over the onion mixture
Cover with tomato pulp passed through a fine-mesh sieve
Add the codfish
Add the reserved cooking liquid only enough to cover the fish
Add the rosemary sprig
Cook for about 45 minutes or until the sauce has reduced and thickened slightly, stirring occasionally
Serve in 6 portions
This dish is even better when made a day ahead and reheated on another.
