1 kg of cod
1/2 cup of wheat flour
3/4 cup of olive oil
200 g of finely chopped onion
1/2 cup of egg
4 red bell peppers, seeded and cut into 2 cm squares
500 g of diced tomatoes
1/3 cup of water
Salt and black pepper to taste
Basic polenta recipe
1 kg of cod
1/2 cup of wheat flour
3/4 cup of olive oil
200 g of finely chopped onion
1/2 cup of egg
4 red bell peppers, seeded and cut into 2 cm squares
500 g of diced tomatoes
1/3 cup of water
Salt and black pepper to taste
Basic polenta recipe
Soak the cod in cold water for at least 24 hours
Change the water a few times
Drain the cod well
Cut into regular pieces about 4 cm long
Dust with flour
Fry in hot oil, stirring occasionally until golden brown
Remove the cod and let it drain on paper towels
Sauté the onion in olive oil over low heat, covered, until tender but not browned
Reserve the cooked onion
Repeat the process with the bell peppers
After removing the bell peppers, add the diced tomatoes and water to the same pan
Cook, covered, for about 20 minutes
Season to taste
Prepare the polenta and spread it on a tray forming a rectangle about 20 x 40 cm
Distribute the cod pieces over the polenta
Cover with the warmed tomato sauce, topped with the reserved onion and bell peppers
Serve 10 portions.
