This post was written last year for Lent. Since yesterday was the first day of Lent, I thought it would be a good idea to post it again.
Cooking time approximately 1 hour 15 minutes.
Ingredients: (for 6 servings)
– 3 lbs of fresh cod
– 4-6 hard-boiled eggs
– 1 red pepper
– 1/2 green pepper
– 1 big onion
– 1 clove of garlic
– 1 cup flour
– 2 cups vegetable or canola oil
– one 14-ounce can of tomatoes (I would recommend using a can of whole tomatoes, and then mash them or dice them. It’s always better than a simple tomato sauce from a jar).
– Raisins (optional) If you want to use raisins, soak them in cognac (traditional) or water for a few hours to rehydrate. Then add the raisins to the sauce.
The Sauce: Dice the onion and peppers and cook separately: Place the onion in a pan on medium low heat with some olive oil until brown. Once the onion starts to brown, add the chopped garlic and stir. Place the peppers in another pan and cook on medium until soft. About ten minutes.
When the onion is fully cooked, add them to the pan with the peppers. Then, add the tomato sauce and continue to cook on low heat. Season the sauce appropriately with salt.
The Cod: Meanwhile, cut the cod into individual size portions and season with salt and pepper. Preheat the vegetable oil on medium high heat. Place some flour on a plate, and coat the cod fillets with flour. It has to be coated, but not too much flour. Just shake the fish a little to shed the excess flour.
Place the cod in the hot oil and cook for a few minutes, then flip it. Cook for a few more minutes.
Remove from the pan and gently place it on a plate with paper towel to drain the excess oil.
Mix the Two: Pour the sauce into a large pan (big enough to hold all of the cod in a single layer) and heat on low. Add about 1/2 cup of water to make it a little more saucy. Add the raisins now if you want to use them. Stir. Place the cod fillets in a single layer. Shake the pan to distribute the sauce or use a spoon to pour the sauce over the cod. This flavors the cod and also helps keep it moist. You want the cod to be fully immersed in the sauce.
Cut the eggs into quarters and place them in the pan. Shake the pan again to distribute the sauce over the cod. The cod should cook on low heat in the sauce for approximately 15 minutes. It’s ok if it cooks longer.
That’s it! Ready to serve. Make sure you have some bread on hand for this delicious sauce!