This Biscayne cod is undoubtedly one of the favorite cod recipes at home, especially in the time of wakefulness, Lent and Easter. So this year we'll take it on Good Friday,. that although without processions or thrones, we will continue to enjoy traditions.
It is a very simple recipe that I always prepare the same and that always causes mine to touch my palms because they love it as is.
The sauce is ta rich that sometimes I oversteer and use it for meats and pasta dishes because it is so rich that it goes with everything. Which has been a treasure, so I hope you like it as much as we do. Get her!
- 4 loins cod (desailed)
- 6 onions
- 6 garlic cloves
- 4 choriceros peppers
- 1 red pepper
- 4 chopped tomatoes
- 1 teaspoon sweet paprika
- 200ml fish broth
- extra virgin olive oil
Remove the tail and nuggets from the drizzle peppers and cook them in a sauced pot with water for 10 minutes. Once drained we scraped them to get all the meat out of them and booked
Peel and chop the garlic. We smother them in a casserole with 100 ml of oil. Chop the onions into dice and smother over medium heat in the same saucepan until soft and begin to brown. Add the meat from the choriceros peppers along with chopped red pepper and chopped tomatoes and broth and cook everything for about 10-12 minutes. Add the paprika and move well.
We crush the sauce until it has a fine puree without lumps.
Put the cod loins with the skin down in the hot saucepan and let it cook for a couple of minutes on each side.
Put the crushed sauce in the saucepan and let it cook for 5-6 more minutes. We chop a little parsley and enjoy!
Tips and Tricks
- This sauce is perfect to accompany vegetables and fish and even your pasta dishes
- Preparation time: 15 minutes
- Difficulty: easy
- Servings: 4