Bacalao With Red Peppers

Submitted by Jostlori

"I just LOVE salt cod! This recipe is a simple but tasty dish that originates in Spain, but there are similar recipes in many hispanic countries. Don't be put off by the salt cod - it looks and smells strange at first, but the finished recipes are delicious! Time does not include 8-12 hours soaking time. NOTE: Bacalao can be found at most italian grocers. There is plastic bagged bacalao, but the best comes in a wooden crate and is sold by the piece. It gets quite pricy, but is worth the extra cost. :--)"

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Serves: 6

ingredients

• 368.54 g salt cod fish (bacalao)
• 1 red pepper
• 14.79 ml olive oil
• 1 small onion, chopped
• 1 garlic clove, crushed
• 1.23 ml crushed red pepper flakes
• 4.92 ml paprika
• 59.14 ml dry white wine
• 2 ripe tomatoes, finely chopped
• 14.79 ml tomato paste
• 14.79 ml flat leaf parsley, chopped

directions

1. Soak the salt cod in plenty of water for 8-12 hours, changing the water five or six times. This will remove excess saltiness.
2. Add the cod to a pan of boiling water and boil for 5 minutes. Drain and leave for 10 minutes or until cool enough to handle.
3. Remove skin and flake the fish into large pieces, removing any bones. Place in a bowl.
4. Preheat the grill. Cut the red pepper into quarters and grill, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and leave to cool, then peel away the skin. Slice thinly.
5. Heat the oil in a pan over medium heat, add the onion and cook, stirring occasionally for 3 minutes our till transparent. Add garlic, chili flakes and paprika and cook for 1 minute.
6. Increase heat to high and add white wine, simmer for 30 seconds. Reduce heat add the tomato and tomato paste and cook, stirring occasionally, for 5 minutes or until thick.
7. Add the cod, cover and simmer for about 5 minutes. Gently stir in the sliced pepper and parsley.
8. Taste before seasoning with salt. Serve hot.