1 kg of cod loin
3 tablespoons of olive oil
1 tablespoon of garlic
2 tablespoons of chopped onion
1 minced shallot
3 tablespoons of chopped parsley
3 large tomatoes (510g) without seeds, diced
1/4 teaspoon of black pepper
1/2 cup of all-purpose flour (60g) for breading
2 cups of breadcrumbs (for frying)
1/4 cup of preserved capers (40g), drained and washed
1 kg of cod loin
3 tablespoons of olive oil
1 tablespoon of garlic
2 tablespoons of chopped onion
1 minced shallot
3 tablespoons of chopped parsley
3 large tomatoes (510g) without seeds, diced
1/4 teaspoon of black pepper
1/2 cup of all-purpose flour (60g) for breading
2 cups of breadcrumbs (for frying)
1/4 cup of preserved capers (40g), drained and washed
In a large bowl or sink, submerge the cod in cold water, cover with plastic wrap, and refrigerate for 48 hours, changing the water at least four times to desalinate
Rinse the cod under running water and drain
Remove the skin and bones and cut it into 5cm x 7cm pieces
Set aside
In a large skillet, heat the olive oil and garlic over medium heat
Add the onion and shallot and cook, stirring occasionally with a wooden spoon, until the onion is soft (about 2 minutes)
Add the parsley and mix well
Add the tomato and cover the skillet, cooking over low heat, stirring occasionally, until the sauce thickens (about 10 minutes)
Meanwhile, season the reserved cod with black pepper and coat it with flour
Set aside
In a medium skillet, heat the breadcrumbs over medium heat
Add the cod and cook, turning occasionally, until lightly browned on both sides (about 2 minutes per side)
Remove with a slotted spoon and drain on paper towels
Add the cod and capers to the skillet with the sauce, cover, and simmer for about 1 minute
Transfer to a serving dish and serve immediately
850 calories per serving
Full-bodied red wine with good acidity, like Santa Barbara Brindisi 94 (R$17.50) and Gemma Barbera d'Alba 96 (R$24.80)
