BLESSED ROSEMARY CODFISHYOU WILL NEED (to serve 4):
800g / 1lb and 12 ¼ oz of dried codfish;
800g / 1lb and 12 ¼ oz of small peeled potatoes, cut into halves or quarters;
800g / 1lb and 12 ¼ oz of fresh ripe skinless tomatoes, cut into halves and sliced;
400g / 14 ¼ oz of shallots or small red onions peeled, cut into halves;
400g / 14 ¼ oz of red, green and yellow bell peppers, cut into stripes;
10 garlic cloves, sliced;
1 or 2 fresh chilies cut in half;
2 tablespoons of paprika;
3 bay leaves;
3 dl / 10 ½ fl oz extra virgin olive oil;
2 dl / 7 ¼ fl oz of white wine;
1 dl / 3 ½ fl oz of tomato paste;
Sea salt
1 tablespoon of oregano;
2 rosemary branches;
1 handful of fresh coriander coarsely chopped;
3 sprouts of spring onions chopped.
METHOD:
Soak the codfish in cold water during, at least, 24 hours changing the water several times, depending on the thickness of the fish (the more thick the more time it needs to be soaked in water);
Drain the cod fish and cut into serving size pieces;
Boil the potatoes in water for 5 to 7 minutes and drain it;
In a big skillet, mix 2 dl / 7 ¼ fl oz of olive oil, the garlic, the bay leaves, 1 tablespoon of paprika and the chilies. Cook until the garlic is tender but not brown and then sauté in it, by this order:
a) The codfish, for 1 to 2 minutes each side and reserve;
b) The potatoes, for around 5 minutes and reserve;
c) The onions, tomato and bell peppers, for around 5 minutes and reserve;
To the sauce left in the skillet add remaining olive oil and paprika, tomato paste, salt, oregano and rosemary, allowing to cook for 5 minutes in medium heat;
Place all the ingredients in a tray with the bay the leaves and rosemary in between and drizzle the cooked sauce over it.
Cook in preheated oven at 200ºC / 390ºF during 45 minutes to 1 hour, depending on your oven efficiency.
Before serving garnish it with the spring onions and the coriander and drizzle with some olive oil if it looks dry.
Note: This fish dish demands a robust red wine but fell free to choose another kind of beverage in order to enjoy it. Cheers!
Drain the cod fish and cut into serving size pieces;
Boil the potatoes in water for 5 to 7 minutes and drain it;
In a big skillet, mix 2 dl / 7 ¼ fl oz of olive oil, the garlic, the bay leaves, 1 tablespoon of paprika and the chilies. Cook until the garlic is tender but not brown and then sauté in it, by this order:
a) The codfish, for 1 to 2 minutes each side and reserve;
b) The potatoes, for around 5 minutes and reserve;
c) The onions, tomato and bell peppers, for around 5 minutes and reserve;
To the sauce left in the skillet add remaining olive oil and paprika, tomato paste, salt, oregano and rosemary, allowing to cook for 5 minutes in medium heat;
Place all the ingredients in a tray with the bay the leaves and rosemary in between and drizzle the cooked sauce over it.
Cook in preheated oven at 200ºC / 390ºF during 45 minutes to 1 hour, depending on your oven efficiency.
Before serving garnish it with the spring onions and the coriander and drizzle with some olive oil if it looks dry.
Note: This fish dish demands a robust red wine but fell free to choose another kind of beverage in order to enjoy it. Cheers!
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