Ingredients
2 lbs. of salted cod, prepared
5 tomatoes, seeded chopped
4 roasted red peppers in water
2 fresh pimentos (red peppers)
2 onions, chopped
4 cloves garlic, halved
8 oz. of waxed yellow chili peppers in brine
½ cup capers
½ cup Spanish olive oil
1 sprig of thyme
¼ cup dry white wine
1 bay leaf
salt & pepper to taste
Preparation
In a saucepan at med-low heat, add ¼ cup oil and 2 cloves of garlic. When they start to brown, remove them. Add onions to oil, fry until golden then add the chopped tomatoes and sauté on low heat. Next add the fresh pimentos, leaves from 2 sprigs of thyme, bay leaf, chili peppers, roasted peppers, capers, wine, salt and pepper then simmer for about 20 min. remove the bay leaf. When the peppers are tender, pour the mixture in the food processor and puree. In another pan at low- med temp., heat ¼ cup of oil and 2 cloves of garlic. When they start to brown, remove the garlic and add the cod with skin side up. When the fish begin to shrink, flip them over. In a sauté pan put a layer of sauce on the bottom, then add the cod and cover with remaining sauce. Cook on low heat for 5 to 8 minutes. Garnish with rosemary sprig.
Makes 4-6 servings.