- 1-3/4 lb Cod fillets.
- 1 Red onion.
- 2 Red peppers, fleshy.
- 2 Cups tomato sauce.
- Mild olive oil, 0.4°
- ¼ lb Fresh chorizo.
- 1 Red chili, (avoid if using spicy chorizo).
Cut cod fillets into four parts.
To desalt cod fillets, soak in cold water for at least 48 hours, changing the water every 8 hours. It´s best to keep it in the refrigerator.
Drizzle red peppers with olive oil and sprinkle with salt. Roast in the oven at 145°F. When peppers are ready, peel and cut into long strips. Set aside in its juices.
Heat the tomato sauce.
Chop onions into fine brunoise and chorizo in small dices
Heat a dash of olive oil in a Non-stick aluminum Magefesa pan. Add onion, chili pepper and a pinch of salt, and cook until soft.
Add chorizo and cook altogether for a few minutes.
Incorporate the cod fillets to the pan, with the skin side down, and cook for about 4 minutes over low heat. Turn fillets over and cook low heat for an additional 4 minutes.
Stir in pepper strips and hot tomato sauce.
Cover pan and let simmer for 5 minutes approximately.
To peel peppers easily, cover with foil for about 15 minutes after being removed from the oven.
You can buy desalted cod in the market; this will speed up the process.Always cook the cod over low heat. This will help keep the moisture in, providing a smooth juicy texture.