← Nouns Cooking · Spanish

Ingredients

• 600 g desalted salt cod loins, cut into 4 pieces
• 80 ml Olive oil
• 2 Red onion, thinly sliced
• 3 cloves Garlic, sliced
• 3 tbsp choricero pepper paste
• 2 tbsp Passata
• 1 slice slice of day-old bread (optional)
• 250 ml water or fish stock
• Salt
• 1 tbsp Parsley, chopped

Method

1. Warm the oil in a wide pan over low heat. Add the cod skin side up and cook very gently for 4 min a side, just until it turns opaque. Lift it out and set aside.
2. Add the onion and garlic to the same oil with a pinch of salt. Cook over low heat, stirring now and then, for 30 min, until meltingly soft and sweet but barely coloured. Fry the bread with the onions for the last 5 min, if using.
3. Stir in the pepper paste and passata and cook for 2 min, then add the water and simmer for 10 min.
4. Blend the sauce until smooth and silky, adding a splash of water if it is very thick. Taste before adding salt, as the cod will add some.
5. Pour the sauce into the pan, set the cod on top skin side up and simmer very gently for 5 min, shaking the pan so the cod releases its gelatine into the sauce. Scatter with parsley and serve with bread.

Tips

• To desalt it yourself, soak the cod in plenty of cold water in the fridge for 36–48 hours, changing the water 3 times a day. Leave out the bread to keep it gluten-free.
• Fresh cod works too: salt it lightly 15 min before cooking.

Sources

Written in our own words after cross-checking these recipes:

Directo al Paladar Spain on a Fork