2 cups all-purpose flour
3/4 cup cold butter or margarine, cut into small pieces
5-6 tablespoons ice-cold water
For the filling:
500g cod fillets, cut into cubes
lemon juice
2 tablespoons all-purpose flour
salt and black pepper to taste
1 green pepper, seeded and chopped
1 medium onion, finely chopped
1/4 cup olive oil
1 tablespoon chopped fresh parsley
1 cup water
To garnish:
4 sprigs of fresh parsley
black olives, pimentos
2 cups all-purpose flour
3/4 cup cold butter or margarine, cut into small pieces
5-6 tablespoons ice-cold water
For the filling:
500g cod fillets, cut into cubes
lemon juice
2 tablespoons all-purpose flour
salt and black pepper to taste
1 green pepper, seeded and chopped
1 medium onion, finely chopped
1/4 cup olive oil
1 tablespoon chopped fresh parsley
1 cup water
To garnish:
4 sprigs of fresh parsley
black olives, pimentos
To make the dough, cut the cold butter or margarine into small pieces and work it with your fingers or a pastry blender until it resembles coarse crumbs
Gradually add the ice-cold water, stirring quickly with a fork
The mixture should form a shaggy mass
Knead 3-4 times to form a ball, without worrying about obtaining a smooth and uniform texture
Place the dough in a plastic bag and refrigerate for 1 hour
Next, on a lightly floured surface and using a rolling pin, roll out the dough to a thickness of about 1/8 inch
Line the bottom and sides of a 24cm-diameter cake pan with the dough
Bake in a moderate oven (170°C) until golden brown
Make the filling: season the cod with lemon juice, salt, and black pepper
Dust with flour
Heat the olive oil in a pan over medium heat
Add the onion and cook until it starts to brown
Add the cod, green pepper, and parsley
Cook, stirring occasionally, until the fish is cooked through and the sauce has thickened
Remove from heat and fill the tart
Garnish with chopped fresh parsley, black olives, and pimentos.
