Fish,  Recipes

Cod in tomato sauce: another Spanish Easter classic

Hola amigos!

I am back again after a long, unexplained absence. The truth is my life has changed and so I have taken some time to think about how I am going to manage the blog from now on. Now the pandemic will no longer disrupt our lives, I have resumed some activities I used to enjoy before everything happened. For instance, I have re-enrolled to my local gym because doing regular physical activity is something absolutely instrumental in my life-for weight management reasons, essentially. Add to this I am spending more time out than a year ago (when this blog was launched) and the result is simple: I can’t cope with the same posting pace anymore.

On another note, I keep committed to the foundational principle of just posting traditional Spanish recipes. And as things currently stand, it means I should create content less often-otherwise I would write senseless recipes and I so betray the trust you put on me. Therefore, all I can say is just pop around here every now and then and stay tuned on my socials for the latest. I can’t promise regular content, but at least it will be true to its soul.

Ok, let’s move on. We are only days away of Easter and in Spain is the time when fish takes over meat in the kitchens of some households-nowadays this mostly happens in those of strong Catholic faith, although the tradition remains quite present. Last year I posted the famous Cod and chickpeas stew and today I am featuring the same ingredient, albeit in a different, easier way. If you think tomato sauce is scrumptious whatsoever, then you must remain here.

Cod is the absolute king of the Spanish Easter along with many sweet treats (see Torrijas recipe). Back in the day, when religion played a central role in people’s life, it was the most recurrent, accessible produce for most households that would follow Christian abstinence of meat-especially on Good Friday. This recipe does not belong to any particular region of the country, but it is cooked wherever Easter is happening. It’s easy because both the process and the ingredients used on it are ridiculously simple. You can see tomato is not only for meatballs.

Whether you are a devoted Christian or are merely interested in our traditions -and you like fish the Spanish way- this is a recipe you must try this week. If you do it, please let me know in the comments box how you get on. And, important advice, make sure you get a good produce. Go to your local fish market and let the fishmonger gives you the finest one of the counter-I bought mine at Aldens and it was 10/10.


INGREDIENTS (SERVES 4)

  • Cod loins (5 units or 1 kg approx)
  • Green pepper (1)
  • Red pepper (1)
  • Onion (1)
  • Garlic cloves (2)
  • Canned tomato (500 g)
  • White wine (50 ml)
  • Plain flour for coating
  • Olive oil
  • Salt
  • Pepper

DIRECTIONS FOR COOKING

In a pot, heat up a generous amount of olive oil (enough to cover the base). Coat the cod loins in flour, dust all the excess off and sear on all sides at high heat. Once they are golden brown, remove and set aside for later in a plate.

Reduce the high to medium-low. Chop all the vegetables very finely and simmer in the same olive oil. Add a pinch of salt and pepper. They should be tender after 10 minutes more or less.

Pour the tomato and keep simmering until all the water evaporates. Then, pour the white wine and increase the heat to high in order to evaporate the alcohol. The sauce will be ready after this step.

Return the cod loins to pot, adding also all the juices that have fallen on the plate. Cook them in the sauce for 20 minutes at medium-low heat-with the lid on. After that, turn the heat off and let the fish sit in the sauce for five minutes before serving. You can roast some potatoes and put them on the side.

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