Cod in tomato sauce

Bacalao en salsa de tomate

How long has it been since you cooked cod? Fish is a delight if you
You prepare delicious and I can tell you that with this recipe you will achieve it. It's a
Basic at home and very easy to prepare even for special dates.

Be encouraged with the ingredients that will come out with your MAGMA collection
perfect. Cod in tomato sauce

Ingredients for 2-3 people:

4 loins of desalted cod
Flour for coating
1 onion
2 cloves of garlic
1 chilli -optional-
100 ml white wine
400-500 g crushed tomato
Salt and pepper to taste
Chopped fresh parsley

You will need to:

TWIN MAGMA frying pan 24 cm diameter by MONIX®

Step by Step:

1. Desalt the fish 48 hours before cooking it. Place in water and make 2-3
liquid changes while it rests in the refrigerator. If you use it desalted you save this step. Place the fish on a plate.

2. Prepare the vegetables for the stir-fry. Chop a good onion, crush the garlic. Pour olive oil into the pan and when it is hot, add the onion and then the garlic until everything is well poached.

3. Add the chilli if you like to give it a spicy touch and stir.

4. Now pour the white wine and let it evaporate, bringing it to a boil. Then add the tomato and a little salt and stir. Let the sauce cook over medium-low heat for 15-20 minutes.

5. Take advantage of the double frying pan to use the other side of the TWIN MAGMA. Dredge the fish in flour and remove the excess. Pour and heat a splash of olive oil and fry the fish just enough to seal it and give it color - it will finish cooking in the sauce. When ready, remove and reserve.

6. Place the cod loins in the sauce with the skin side down, sprinkle with chopped parsley and cook for 5-8 minutes. Take the opportunity to cover it with your double frying pan and when the time is up... Let's eat!

NOTE: This cod is delicious even overnight. If you don't want to get a spicy scare, remove the chilli...

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