This post is also available in: Español (Spanish)
Hi Everyone, I know I haven’t been posting much in the last year or so, but believe me when I tell you that sometimes it is very difficult to juggle the demands of my personal, and professional life. The balance between those two aspects of my life is a skill that I’m still trying to master. The good thing is that I’m back here, and ready to share with you another great recipe.
This past weekend I made Cod with a yummy homemade tomato sauce. This is a very traditional dish in Andalusia, Spain where it is cooked all year around, but particularly during lent. Just in case you don’t know, lent is the forty day period preceding Easter; it starts on Ash Wednesday, and ends on Holy Thursday, and during this period, Catholics observe the “days of Vigilia” or “Fasting Days” , and during those days, they don’t eat meat and/or meat products.
For those of you that don’t know me personally, I was brought up Catholic, and I have received all my Sacraments, but I have to be honest, and admit that I’m not a good practicant of the faith. I believe in God, but I don’t attend Mass on Sundays, I don’t follow the periods of abstinence, and I haven’t confessed in ages….even thought, I probably should, but one thing I really enjoy are the days preceding Easter as they remind me of Holy Week in Spain. The period of Lent brings back so many childhood memories of all the things we used to do as a family back in Spain- I must confess that I had an almost perfect childhood, and for that I thank my dear parents every single day of my life.
The gastronomy evolving around the period of lent stands out for its rich variety, and the recipe I’m sharing with you today is one of those dishes loaded with amazing flavors. I also need to highlight the seasonal mouth-watering desserts -Don’t forget to take a look at one of the most popular desserts Torrijas …..and of course, one of my favorites!
Let’s get busy, and please let me know if you have any questions. I hope you enjoy this recipe as much as I do. Pepi
AuthorPapeoByPepiCategorySalty Recipes, TapasCod Fish, Fresh Tomato Sauce
Heat 4 Tablespoons of olive oil in a sauce pan (Use enough oil to cover the bottom of the pan)
Add the cod fillets to the saucepan, working in batches if needed (dont crowd the pan).
Cook about three minutes per side.
Remove the cod fillets from the pan, and transfer them into a dish.
Using the same pan, add two or three tablespoons of olive oil, and add
the garlic, and onion-Saute until soft
Add pepper, and saute together with the onion and garlic mixture until soft.
Add salt to desired taste
Add the tomatoes to the garlic, onion, and pepper mixture, and reduce the heat.
Add sugar
Simmer uncovered, stirring frequently, and until the sauce reaches desired consistency-about 30-35 minutes.
Once the sauce is done, add the cod fish back into the pan, and cook covered for three minutes.Sprinkle with fresh parsley, and serve hot or cold.
Ingredients
Directions
Heat 4 Tablespoons of olive oil in a sauce pan (Use enough oil to cover the bottom of the pan)
Add the cod fillets to the saucepan, working in batches if needed (dont crowd the pan).
Cook about three minutes per side.
Remove the cod fillets from the pan, and transfer them into a dish.
Using the same pan, add two or three tablespoons of olive oil, and add
the garlic, and onion-Saute until soft
Add pepper, and saute together with the onion and garlic mixture until soft.
Add salt to desired taste
Add the tomatoes to the garlic, onion, and pepper mixture, and reduce the heat.
Add sugar
Simmer uncovered, stirring frequently, and until the sauce reaches desired consistency-about 30-35 minutes.
Once the sauce is done, add the cod fish back into the pan, and cook covered for three minutes.Sprinkle with fresh parsley, and serve hot or cold.
Great post!
Thank you for the feedback;-)