Preparation Time:
40
Note:
There are many references to cod in Cuban music and popular phrases. However, when was the last time you cooked this fish in Cuba? A few decades ago, cod was an affordable food that could be easily found throughout the Island. In rural areas, salted cod was purchased because it was easy to preserve and could be used at any time. Currently, the price of cod has skyrocketed to levels that are inaccessible for the population. Today, we offer you this recipe that remains as a memory of the Cuban culinary tradition.
Ingredients:
For the yam:
- 2 pounds of yam
- Water
- Salt to taste
For the codfish
- 500 grams of desalted and boneless cod
- 1 red onion chopped in brunoise
- ½ green pepper
- 3 cloves of garlic, sliced
- 1 teaspoon of grated ginger
- 1 pinch of pepper
- ¼ cup of tomato sauce
- ½ cup of dry wine
- 50 ml of oil
Instructions:
Wash, peel, and cut the yam into cubes. Boil it in a pot of salted water until it softens. It should take about 15 minutes. Keep it in the hot water.
In a pan, sauté the sliced garlic. When it becomes golden, add the onion, green pepper, and grated ginger. Then incorporate the cod pieces and cover with dry wine and tomato sauce. Add a pinch of sugar to balance the possible acidity of the tomato and stir well to combine all the ingredients. Let it cook covered and on low heat for 10 minutes.
To serve:
Drain the yam and place it in the center of the plate. Add the cod on top and decorate with a few drops of the sauce.
It is a dish with a long tradition in Cuban cuisine. We hope you enjoy it.
Rations:
4