Biscayne-Style Salt Cod
Desalted cod in a Biscayne sauce of choricero pepper and onion, thick and reddish. A Basque stew that freezes very well.
- Total
- 80 min
- Prep
- 20 min
- Servings
- 4
- Difficulty
- Medium
Free, no sign-up: it goes into your week and your shopping list.
Ingredients
Serves 4
- desalted salt cod1.75 lb
- choricero pepper8
- onion3
- garlic clove3
- tomato1
- slice of bread1
- fish stock1.25 cup
- olive oil5 tbsp
- salt1 pinch
Method
- 1
Soak the choricero peppers in hot water for 30 minutes and scrape out the flesh with a spoon.
- 2
Cook the chopped onion and garlic in the olive oil over very low heat for 30 minutes, until sweet.
- 3
Add the bread slice in pieces, the chopped tomato and the choricero pepper flesh and cook 10 minutes.
- 4
Add the fish stock, cook 10 minutes and blend to a fine sauce.
- 5
Put the sauce in a casserole, place the desalted cod skin side up on top and cook 10 minutes over low heat, without a hard boil. Taste before salting.
Like this recipe?
Add it to your week and your shopping list builds itself: added up, scaled to your household and sorted by store section.
