- 500 grams of cod (cod fillet)
- 1 onion
- 3 cloves of garlic
- 2 ripe tomatoes (perita)
- 1 red bell pepper
- 200ml of white wine
- 100 ml olive oil
- 2 medium potatoes
- 1 bunch of cilantro
The first step is to desalinate the cod. Some people soak it for 48 hours, changing the water every 12 hours. This way, the piece will stay firm during cooking. It's ideal for not breaking it apart and presenting the dish with cod loins and its sauce. However, 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 it aside.
Peel the onion and cut it into cubes just like the tomatoes. Also cut the pepper into strips and crush the garlic.
In a pan, heat the oil. Add the garlic, then the peppers, cilantro, and onion. Finally, add the tomatoes. Let this sofrito cook over medium heat for 15 to 20 minutes.
Add the sofrito 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 your desired thickness.