Cod ajoarriero.

Elaboration:

• Step 1: Preparation of the cod
  • Sauté: In a large pan, add a good splash of olive oil and sauté the garlic and chilli (or cayenne) over a medium heat until golden brown.
  • Add the cod loins and cover to cook a little (about 4-5 minutes) so that the skin can be easily removed.
  • Remove the cod and separate the loins into large chunks or slices and set aside.
• Step 2: Vegetable stir-fry
  • Chop the vegetables: Finely chop the onions, peppers and garlic.
  • Sauté: In the same pan, add a little more oil if necessary and sauté the onions until tender.
• Step 3: Add the tomato
  • Add the tomato: Grate the tomatoes or use crushed or fried tomatoes and add to the pan. Add a spoonful of chorizo pepper and cook for about 10 minutes until the tomato is reduced and the sauce is thick.
  • Add the paprika: Add the teaspoon of sweet paprika and stir well to integrate the flavours.
• Step 4: Cooking the cod
  • Add the cod: Add the cod pieces or flakes to the pan with the sauce. Cook for a few minutes over a low heat, stirring carefully so that the cod does not fall apart.
  • Optional: Add potatoes: If you want to include potatoes, you can peel them, cut them into pieces and fry them in a separate pan and add them to the casserole when the cod is almost ready (you can also cook them if you want the dish to be lighter).
• Step 4: Adjust flavours and serve
  • Taste and adjust: Taste the salt and adjust the flavour as necessary. Add a chilli if you like a spicy kick.
  • Rest: Let stand for a few minutes to allow the flavours to settle before serving.

Processing time:

• Preparation: 15 minutes
• Cooking: 35 minutes
• Total: 50 minutes