Biscayan-style cod with tomato and peppers

What does it include?

Ingredients

• 600 g desalted cod, cut into pieces
• 2 large onions
• 3 cloves of garlic
• 3 chorizo ​​peppers (or 150 g of chorizo ​​pepper pulp)
• 200 g crushed tomato
• 50 ml olive oil
• 1 bay leaf
• salt and pepper

How to prepare it step by step?

Preparation

1. Prepare the chorizo ​​peppers: hydrate the peppers in hot water for 20–30 minutes. Open and scrape out the pulp with a spoon, reserving the pulp and discarding the skin.
2. Chopping vegetables: finely chop the onions and garlic.
3. Sauté: Heat the oil in a large frying pan and sauté the onion over medium-low heat until very tender and almost caramelized (20–25 min). Add the garlic in the last 2 minutes.
4. Add pulp and tomato: add the pulp of the chorizo ​​peppers and the crushed tomato. Cook over medium heat for 10–12 minutes, stirring, until the sauce is homogeneous and thick.
5. Blend the sauce: if you prefer a fine texture, pass the sauce through the blender and then strain to eliminate strands. Return to the pan and season with salt and pepper.
6. Add the cod: place the cod pieces (skin side down if they have skin side down) on top of the sauce, cover and cook over low heat for 8–10 minutes (desalted cod usually cooks quickly).
7. Finishing: if the sauce is very liquid, uncover and cook for 2–3 more minutes. Avoid stirring excessively so that the loins do not fall apart.
8. Serve: Serve the cod over the hot sauce and accompany it with baked potatoes or roasted peppers.