Preparation time:
40
Use:
There are many references to cod in popular Cuban music and phrases. However, since when have you not cooked this fish in Cuba?
A few decades ago, cod was a cheaply priced food that could be easily found throughout the island. In rural areas, salted cod skins were bought because it was easy to preserve and use at any time.
Currently the price of cod has skyrocketed to levels inaccessible to the population. Today we offer you this recipe that remains as a memory of the Cuban gastronomic tradition.
Ingredients:
For the yam:
- 2 pounds of yam
- Water
- Salt to taste
For the cod
- 500 grams of desalted and boneless cod
- 1 red onion cut into brunoise
- ½ green pepper
- 3 cloves of garlic, sliced
- 1 teaspoon ginger zest
- 1 pinch of pepper
- ¼ cup tomato sauce
- ½ cup 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 approximately 15 minutes. Reserve it in the hot water.
In a frying pan, sauté the sliced garlic. When it browns, add the onion, green pepper and ginger zest. Then add the cod masses and cover with the dry wine and tomato sauce. Add a pinch of sugar to regulate the possible acidity of the tomato and stir well to integrate all the ingredients. Let it cook, covered and over low heat, for 10 minutes.
At your service:
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.
Servings:
4