Cod Sandwich

Northgate
For the Christmas leftovers, we recommend making this Cod Sandwich, a delicious recipe so you won't have to buy cod as you'll use yesterday's. Enjoy an easy-to-cook recipe with a spicy touch from pickled güero chiles.Christmas meals don't have to be complicated; for this Cod Sandwich, you'll use some ingredients from the Christmas Eve dinner combined with some easy-to-find items like bolillo, onion, and mayonnaise. What else would you like to serve with this sandwich?
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 4 liters water
  • 1 kilo cod, salted, drained, and shredded, without bones or skin
  • 1 kilo tomato, roasted
  • 1/4 cups olive oil
  • 4 cloves garlic
  • 1/2 white onions, finely chopped
  • 1/4 cups green olives, whole
  • 1/3 cups capers
  • 6 güero chiles, in vinegar
  • 1/4 cups parsley, finely chopped
  • 1/4 cups almonds, whole, shell removed, and toasted
  • 2 cups new potatoes, cut into quarters and cooked
  • 6 bolillo rolls, cut in half
  • mayonnaise, for garnish
  • güero chile, for garnish
Preparation
50 mins
25 mins
Low
  • Heat a pot with water and cook the cod for about 20 minutes.
  • Blend the roasted tomatoes with a little water until a puree forms, strain, and set aside.
  • Heat a deep skillet over medium heat with olive oil, sauté the garlic and onion, add the previously blended tomato, and cook for a few minutes.
  • Add the olives, capers, chiles, parsley, shredded cod, and cook for about 15 minutes over low heat. Add the almonds and potatoes, adjust seasoning, set aside.
  • Heat a comal over medium heat, spread mayonnaise on the bolillo, fill with cod, and toast the bolillo until crispy. Enjoy with chiles.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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