Preparation Time:
40
Note:
There are many references to cod in Cuban music and popular sayings. However, how long has it been since you last cooked this fish in Cuba?
A few decades ago, cod was an affordable food that could be easily found across the island. In rural areas, salted cod was bought because it was easy to preserve and could be used at any time.
Today, the price of cod has skyrocketed to levels that are unaffordable for the population. Today, we present you with this recipe, which serves as a reminder of Cuba's 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 diced finely
- ½ green bell 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, which should take about 15 minutes. Keep it reserved in the hot water.
In a skillet, sauté the sliced garlic. When it turns 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 potential acidity of the tomato and stir well to combine all the ingredients. Let it cook covered 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 garnish 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