Bacalao in Spicy Tomato with Potatoes

Name: Bacalao in Spicy Tomato with Potatoes
Yield: Serves four
Cuisine: Spanish
Ingredients: 1 large onion, chopped; 30 ml/2 tbsp olive oil; 1½ green (bell) peppers, seeded and chopped; 2 garlic cloves, finely chopped; 500 g/1¼ lb ripe tomatoes, peeled and chopped, or a 400g/14 oz can tomatoes; 500 g/1¼ lb ripe tomatoes, peeled and chopped, or a 400g/14 oz can tomatoes; 15 ml/1 tbsp tomato purée (paste); 15 ml/1 tbsp tomato purée (paste); 1.5 ml/¼ tsp dried thyme; 15 ml/1 tbsp clear honey; juice of ½ lemon (optional); 2.5 ml/½ tsp cayenne pepper; 45 ml/3 tbsp stale breadcrumbs; 2 potatoes; salt and ground black pepper; 30 ml/2 tbsp finely chopped fresh parsley; 400 g/14 oz salt cod loin, soaked in cold water for 24 hours; 400 g/14 oz salt cod loin, soaked in cold water for 24 hours; salt and ground black pepper

Preparation info

Serves
four

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

Salt cod is a popular ingredient in Spain, not just a Lenten necessity. It is the salt that makes the fish so characterful, so don’t oversoak it for this traditional Basque recipe. Look out for a loin piece, which has very little waste; if you can't find one, buy a larger piece to ensure you have enough once any very dry bits have been removed.

Ingredients

Europe
Spain
Fish course
Pescatarian

Bacalao in Spicy Tomato with Potatoes

Ingredients

Method

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