For the yellow corn
2 cups of yellow corn (400 g)
3 tablespoons of oil
1 large onion (150 g) finely chopped
4 cloves of garlic, crushed
100 g of defatted bacon, cut into small cubes
1 can of tomato paste (400 g)
1 tablespoon of salt
6 cod fillets (1.2 kg)
1/2 tablespoon of salt
1 tablespoon of lemon juice
1 tablespoon of pepper sauce
1/4 cup of olive oil (60 ml)
1 tablespoon of chopped parsley (for garnish)
For the yellow corn
2 cups of yellow corn (400 g)
3 tablespoons of oil
1 large onion (150 g) finely chopped
4 cloves of garlic, crushed
100 g of defatted bacon, cut into small cubes
1 can of tomato paste (400 g)
1 tablespoon of salt
6 cod fillets (1.2 kg)
1/2 tablespoon of salt
1 tablespoon of lemon juice
1 tablespoon of pepper sauce
1/4 cup of olive oil (60 ml)
1 tablespoon of chopped parsley (for garnish)
Prepare the yellow corn: in a large bowl, cover the corn with 3 liters of water, seal and let it rest for the next day
Drain and reserve
In a pressure cooker, combine the oil, onion, garlic, bacon, tomato paste, and liquid from the can
Bring to high heat, stirring occasionally, until the onion starts to caramelize (about 5 minutes)
Add the reserved yellow corn, cover with 7 cups of water (1.7 liters) and season with salt
Seal the cooker and let it simmer when it starts to clear (about 5 minutes)
Reduce heat to low and cook until the corn is soft (about 5 minutes)
Place the cooker under running water and allow all the steam to escape. Reserve
In a medium bowl, season the cod fillets with salt, lemon juice, and pepper sauce. Reserve
In a large skillet, heat the olive oil over medium heat
Add the reserved cod fillets, reduce heat, cover and cook until the fish flakes easily (about 14 minutes)
Transfer the reserved yellow corn to a large bowl
Place the cod fillets on top
Garnish with parsley and serve immediately
830 calories per serving
