Codfish Stew with Tomato Sauce - Recipe 👨🍳🍷
Ingredients
400g to 500g of desalted codfish (in steaks or loins) 2 large onions, sliced into rings or thin strips 3 cloves of garlic, sliced 4 ripe tomatoes, chopped, or 1 can of peeled tomatoes 2 tablespoons of tomato paste 1 bay leaf Olive oil to taste Salt and pepper to taste 1 pinch of sugar (to remove the acidity of the tomato) Chopped parsley to finish
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Preparation
Sauté the onion and garlic: In a frying pan or wide saucepan, cover the bottom with olive oil. Add the sliced onion and garlic, along with the bay leaf. Sauté over low heat until the onion is soft and translucent. Add the tomato: Add the chopped tomato (without skin or seeds, if preferred) and the tomato paste. Season with a pinch of salt, pepper, and sugar. Stir well and let the sauce simmer over low heat for about 10 to 15 minutes. Cook the cod: Place the desalted cod fillets or loins directly on top of the tomato sauce. Cover the pan and cook over low heat for about 10 to 12 minutes, until the cod is cooked through and begins to flake. Finish and serve: Sprinkle with fresh chopped parsley. Serve with boiled potatoes or rustic bread to soak up the sauce.
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