Cod meat is moist and flaky when cooked and is white in color. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice. It is also frequently consumed in Portugal and Spain.- 1.3 lbs (600 grams) cod fish
- flour
- 2.2 lbs (1 kg) potatoes
- 1 large onion
- 1 garlic clove
- 2 parsley sprigs
- 3 ripe tomatoes
- salt and grounded pepper
- olive oil
- water
Preparation: leave cod soaking in water the night before and change the water several times the next morning. Drain, dry and cut the cod in a5x3 centimeter pieces.
Peel potatoes and cut into 1 centimeter slices. Peel and cut the onion in rings. Peel the garlic clove and dice it up with the parsley.
Roast the tomatoes and remove the skin.
Bread the cod in flour and then cook in a frying pan with hot oil. Place the fried cod in a shallow pan.
Fry the potatoes in the left over oil and arrange them over the cod fillets. Sauté the onions, garlic, parsley and roasted tomatoes. Pour over the fish and potatoes. Sprinkle with water, salt and pepper and cook over low heat for 10 minutes.
PREPARATION TIME: 1 hour
