The cod isn’t native from Peru, but from the cold north seas. Even so, it has been added to our cuisine, just like a lot of other non-peruvian ingredients, and the result is a group of delicious dishes, a mixture of different styles. This dish is served every Good Friday with yellow potatoes or chickpeas. This recipe is for 8 people.
Ingredients:
- 750 g (1 lb 10 oz) of salt cod fillets
- Flour
- 1 cup of olive oil
- 1 tablespoon of ground garlics
- 3 onions, cut in rings
- Pepper
- 1/2 cup of ground nuts
- 1 tablespoon of oregano
- 1/3 cup of dry sherry
- 3 cups of tomato sauce
- 2 bell peppers, chopped
- 2 bay leaves
- 1 rosemary stick
Preparation:
The day before, soak the cod in water to remove the salt, changing it at least three times. Strain and cut in pieces; flour and fry it using half of the olive oil.
In a pot, cook the rest of the oil, garlics, onions, pepper, nuts, oregano, sherry, tomato sauce, bell pepper, bay leaf and rosemary. Mix well and add the cod. Cook on a low flame for 40 minutes.
While the stew is getting dried, add a little of the oil used to fry the cod. Don’t use water! it mustn’t have too much juice.
BONUS: Another old cod recipe calls for soaking the cod with 0.5 kg (1 lb) of chickpeas the day before in water. The next day, you must strain and separate the chickpeas, cooking them until they get soft (one hour, more or less). Keep back. In a pot, cook two tablespoons of ground garlics, 1/4 cup of olive oil, two onions and eight tomatoes, both chopped. Add the cod and cook all on a low flame for 30 minutes. Add the chickpeas and let it thicken on a low flame another 30 minutes, adding water or stock if it’s necessary. Remove from the flame and let it go down for an hour. Serve with olives and peas.
