Bacalao En Salsa De Tomate Codfish In Tomato Sauce Food

BACALAO EN SALSA DE TOMATE (CODFISH IN TOMATO SAUCE)

BACALAO EN SALSA DE TOMATE (CODFISH IN TOMATO SAUCE) image

Yield 6 people

Number Of Ingredients 17

Ingredients

6 cod fillets
2 lemons
1/4 cup olive oil
1/4 cup stuffed olives/ with juice
1 small can tomato paste
2 cups water
1/2 cup homemade sofrito
1 can diced tomatoes
1 tsp sugar
1 sliced red pepper
1 sliced green pepper
1 onion
3 cloves smashed garlic
1.5 cups of water
salt
pepper
garlic powder

Steps:

preheat oven to 350 degrees. rinse cod fish. squeeze lemon juice over it. put in a casserole dish and let sit in lemon juice. in a pan on medium heat, pour about 1/4 cup olive oil. when it is hot, add sofrito, onions,smashed garlic, red and green peppers. saute until soft. add can of diced tomatoes, water, olives and tomato paste.stir until tomato paste is completely dissolved. add salt, pepper, and garlic powder to taste. however much you prefer. simmer on low heat for about 10 minutes. when you are done, pour sauce over fish. bake covered at 350 degrees for 30-40 minutes. can be served over white rice. or you can try it over my pigeon pea rice.

BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)

Bacalao a la Vizcaina (Basque Style Codfish Stew) image

This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions.

Provided by Milly Suazo-Martinez

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 9h15m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound salted cod fish
4 potatoes, sliced thick
2 onions, sliced
4 hard-boiled eggs, sliced
2 teaspoons capers
2 large cloves garlic, minced
¼ cup pitted green olives
1 (4 ounce) jar roasted red bell peppers, drained
½ cup golden raisins
1 bay leaf
1 (8 ounce) can tomato sauce
½ cup extra virgin olive oil
1 cup water
¼ cup white wine

Steps:

Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.

Nutrition Facts : Calories 474.5 calories, Carbohydrate 31.6 g, Cholesterol 192.3 mg, Fat 18.9 g, Fiber 3.8 g, Protein 42.3 g, SaturatedFat 3.2 g, Sodium 4353.3 mg, Sugar 9.3 g

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