Lenten cod stew
Difficulty: Media
600 grams of cod; two large potatoes; two green peppers and one red; one onion; three garlic teeth; tomato sauce; one deciliter of virgin olive oil.
Preparation
We put the cod in soak for at least 48 hours, changing the water about three times. We cut the garlic and onion finely and rehogue them in the hot oil. We split the potatoes on not too thick sheets, as if they were for tortilla, and add them to the oil containing garlic and onion. We let them do it on a slow fire.
In another pan we will fry the peppers cut into strips. When they're almost ready, we'll put them in the stew and let it all finish, taking care that the potatoes don't get brown. We will then add the tomato sauce, which we will have prepared before, and we will move so that everything is well mixed.
In a mud casserole containing some olive oil we will slightly rehogue the decmayed cod and pour on it the stew of potatoes and peppers with the tomato sauce, we will leave everything warm to the fire for a few minutes as we move to mix the cod pieces with the rest of the stew.
To allow time for potatoes to take the full taste of the rest of the ingredients, it is appropriate to prepare it some time in advance of the expected time we plan to take it. It'll be enough to warm up a little when we're going to serve it.
