- 500 grams of cod (cod penca)
- 1 onion
- 3 garlic cloves
- 2 ripe tomatoes (expert)
- 1 red pepper
- 200ml white wine
- 100 ml olive oil
- 2 medium potatoes
- 1 sprig of cilantro
The first thing is to desalt the cod. Some people let it soak for 48 hours and change the water every 12 hours. This way the piece will remain firm when cooking. It is ideal not to crumble it, and to present the dish with cod loins with its sauce. But for this live show, the cod was boiled for 40 minutes and during that time the water was changed three times.
In the last cooking of the cod, add the potatoes and let them cook over low heat until they are soft. Drain everything and set aside.
Peel the onion and cut it into cubes like the tomatoes. Also cut the pepper into strips and crush the garlic.
In a frying pan, heat the oil. Add the garlic, then the peppers, cilantro and onion. Lastly the tomatoes. Let this sauce cook over medium heat for 15 to 20 minutes.
Add the sauce to the fish with the boiled potatoes. Cover it with the tomato sauce and wine and let it cook over medium heat for another 10 minutes, or until the sauce reaches the thickness you like.