- 500 grams of cod (cod loin)
- 1 onion
- 3 cloves of garlic
- 2 ripe tomatoes (perita)
- 1 red bell pepper
- 200ml of white wine
- 100 ml of 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 fish remains firm during cooking, which is ideal to prevent it from falling apart and to serve the dish with pieces of cod along with its sauce. However, for this live show, the cod was boiled for 40 minutes, during which the water was changed three times.
In the final cooking stage of the cod, add the potatoes and let them simmer until tender. Drain everything and set it aside.
Peel the onion and cut it into cubes, just like the tomatoes. Cut the bell 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 sauté cook over medium heat for 15 to 20 minutes.
Add the sautéed mixture to the fish along 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.