Chardonnay Cod

It has been a long time since I cooked this recipe learned from my mon, but last Saturday I decided to cook it again, this time using Chardonnay instead of cooking wine. The flavor is more delicate, simply delicious.

This recipe incorporates today’s especial ingredient: the bell pepper, also known as pimento (and many other names in Spanish), is originally green but changes color while ripening, and gains sweetness and vitamin C content. The “pimiento morrón”, the dried and ground red bell pepper is called paprika or “pimentón” (in Spanish). It can also be found pickled, canned, as part of sauces, stews or it can simply be used as decoration. In this case, I used red bell pepper and the Spanish paprika variety known as “Pimentón de la Vera.”

The recipe serves 6. After soaking the cod (bacalao), it takes only half an hour to prepare. Some prefer to soak the dry cod for day, keep it in the fridge all that time and then cook it. However, it is good enough to soak it for two hours before cooking it, changing the water three or four times. It is not necessary to add salt to it.

Ingredients
1 14 oz. pkg of dry salted cod (deboned)
1/2 large red bell pepper.
1/2 large red onion
4 cloves of garlic.
1 14.5 oz. can of diced tomatoes
1 bunch of parsley
3/4 cup of Chardonnay
1 tsp. of Spanish paprika (Pimentón de la Vera)
4 tbsp. extra virgin olive oil
4 small potatoes
5 eggs

Directions

Hardboil the eggs (about 5 minutes).

Break the cod in small pieces, and season it with the Spanish paprika.
Peel the potatoes, cut them in small cubes, and fry them without browning them.

Peel the eggs, and cut in cubes (it doesn’t need to be in exact geometrical form).

Heat the oil in a pot, and sautee the garlic and onion until the onions are translucent, about 2-4 minutes. Cut the garlic in slices before adding it. Then add the tomatoes (including the juice from the can), the wine and parsley, and let it all cook for another couple of minutes.

Then add the cod, the fried potatoes and the hardboiled egg.

Stir it well, cover the pot, and let it cook for ten minutes or until the sauce has the thickness that you prefer.

Serve with white rice.

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