Salted Cod with Peppers and Tomato Sauce

⏳ Time

30 minutes + 12 hours

🥕 Ingredients

🍽️ Servings

Description

Choose thin pieces of white fish with dark skin. Soak them in cold water for 12 hours (for best results, change the water four times during this period, making sure to rinse the bottom of the container). You can use either canned or fresh peppers.

Ingredients

Lightly Salted Red Fish - 30 oz
Canned Jalapeño Peppers - 17.6 oz
Cotton Oil - 5 tablespoons
Wheat Flour - 2.8 oz
Passata Tomato Sauce - 7.1 oz

Step by Step guide

Step 1

Remove the seeds from the peppers (500 g without liquid) and cut them into strips 2 cm wide.

Step 2

Take the cod out of the soaking water and drain it in a colander. Cut it into 12 pieces. Wrap each piece of fish with a strip of pepper and secure it with a wooden skewer.

Step 3

Heat the oil in a deep fryer or a high-sided pan to 180–374°F (to check, you can use a cube of yesterday's bread: at this temperature, it should brown within 30 seconds). Dredge each piece of cod in a small amount of flour and fry in batches of 4 until golden brown.

Step 4

Remove with a slotted spoon, let excess oil drain, and place in a heatproof dish. Pour the tomato sauce over the pieces of fish and simmer on low heat for about 10 minutes, stirring. The sauce should thicken well. Serve immediately in the same dish.