Hola lectores! (Hello readers!)
Time flies. Easter is over. I had a wonderful time 🙂 My family has gone home and now my house feels so empty. Whenever I have family or friends at my place, I go crazy and I cook a lot. Fresh bread, bagels, pies, cakes, cookies… and more!
Now that everyone is gone, I’ll take it a little more easy. Though, I still like to cook every night for dinner. As you know, I like to eat tons of veggies and fresh seafood during the week.
What I cooked for Easter dinner was bacalao (Spanish for cod). This recipe is of course, from my grandma. Once my mom tasted it, she couldn’t believe that it tasted just like my grandma’s! I nailed it! Yaaay! I was super happy to receive that compliment. Of course, it wasn’t my first time making it….
This is a traditional dish my family eats around the Easter holiday. During the 7 weeks of Lent, my grandma would make this cod for lunch every friday, and then buñuelos for dessert. Nowadays, you can cook this cod anytime throughout the year.
I would say that If you can find the cod at a good price, this recipe is very affordable. There’s really not too much too it. Just some onions and peppers and a few other things, but you can develop a lot of flavor with these simple ingredients.
Cooking time approximately 1 hour 15 minutes.
Ingredients: (for 6 servings)
– 3 Ibs of fresh cod
– 4 – 6 hard-boiled eggs
– 1 red pepper
– 1/2 green pepper
– 1 clove of garlic
– 1 cup flour
– 2 cups vegetable or canola oil
– 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).
– 1 big onion
– Raisins (optional) If you want to use raisins, soak 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 until your cod is cooked. Season the sauce appropriately with salt.
The Cod: Meanwhile, cut the cod into individual size portions. 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 it 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 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!