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 sauce and green pepper.
The coastal areas of the Region of Murcia have traditional cod with tomato dishes in their cookbooks, with variations depending on the area and the family, although most point to the area of Mazarrón and its port. Is recipe is humble but no less tasty.
Chop the chives and chop the green pepper, discarding the seeds. Heat a little oil in a pan or casserole and sauté the chives with a pinch of salt. Add the bell pepper and cook until it begins to be tender.
Add the tomato, salt, pepper and bay leaf, stirring well. Water with the wine, lower the fire and cook for about 20 minutes, until it reduces.
Fry or grill the cod skin side down. Season lightly and add to the casserole of tomato sauce. Remove the bay leaf before serving.
With what to accompany the cod in tomato sauce
In some places the cod in tomato sauce and green pepper with roasted bell pepper or fried aubergine, although that simple 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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