Although the original religious meaning has already been forgotten by many, for those of us who enjoy cod in all its forms, the season of Lent and Easter is a blessing, never better said. Today a simple recipe inspired by my Murcian land, cod in tomato and green pepper sauce.
The coastal areas of the Region of Murcia have traditional cod with tomato dishes in their recipe books, with variants depending on the area and the family, although most point to the area of Mazarrón and its port. This recipe is humble but no less tasty for that.
Chop the spring onion and chop the green pepper, discarding the seeds. Heat a little oil in a frying pan or saucepan and poach the spring onion with a pinch of salt. Add the pepper and cook until it begins to be tender.
Add the tomato, salt, pepper and bay leaf, stirring well. water with wine, lower the fire and let cook about 20 minutes, until reduced.
Fry or grill the cod skin side down. Season lightly and add to pot of tomato sauce. Remove bay leaf before serving.
With what to accompany the cod in tomato sauce
In some places it is accompanied by cod in tomato and green pepper sauce with roasted bell pepper or fried aubergine, although as simple as that it is a more than satisfactory dish and for dipping bread. At home we sometimes like to serve it with some fried or steamed potatoes.
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