Bacalao With Tomato Sauce by gtrujillo
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
2 lbs Cod1 onion - yellow3 cloves of garlic3/4 c Spanish olive oil28 oz can of crushed tomatoesFlour 1 bay leaf12 oz roasted red peppers
The salted cod must be soaked in water for at least 24 hours preferably 48 hours before cooking. This is necessary to leach out the salt. Change the water 2 to 3 times in a 24 hour period. If bacalao is not soaked, it will be so salty that it will not be edible.
Remove the fish from the water. Pat it dry with paper towels. Cut into 3 inch squares and set aside. Pour about 1/4 of a cup of olive oil into a large, open frying pan on medium heat. Put flour onto a plate and dredge cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside.
Add the rest of the olive oil to the same frying pan. Add the chopped onion and garlic and sauté until the onion is translucent. Add the crushed tomatoes and bay leaf. Simmer for about 10 min., stirring often.
Add the codfish back into the frying pan and reduce heat. Add the sliced, roasted red peppers and let simmer for about 5 min.
Serving Size: 6
Remove the fish from the water. Pat it dry with paper towels. Cut into 3 inch squares and set aside. Pour about 1/4 of a cup of olive oil into a large, open frying pan on medium heat. Put flour onto a plate and dredge cod in flour. When the frying pan is hot, place the fish in the pan and brown fish lightly on both sides. Set aside.
Add the rest of the olive oil to the same frying pan. Add the chopped onion and garlic and sauté until the onion is translucent. Add the crushed tomatoes and bay leaf. Simmer for about 10 min., stirring often.
Add the codfish back into the frying pan and reduce heat. Add the sliced, roasted red peppers and let simmer for about 5 min.
Serving Size: 6
Nutritional Info Amount Per Serving
- Calories: 632.2
- Total Fat: 38.5 g
- Cholesterol: 83.2 mg
- Sodium: 310.4 mg
- Total Carbs: 44.5 g
- Dietary Fiber: 18.5 g
- Protein: 43.1 g
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