2 kilos tomato , large, ripe, roasted, peeled, and chopped
1 jar Nature In® tomato puree
2 onions, finely chopped
1 head garlic, peeled
1 1/2 cups Sierra Gata® olive oil
780 grams bell pepper La Riqueza Española®
1 jar Excelencia® pepper stuffed olive
8 potatoes, cooked and sliced
1 tablespoon sugar
Preparation
1h
0 mins
Medium
Langa cod is soaked in water in the lower part of the refrigerator, changing the water 3 times a day for 2 days, until it desalts.
Put a little water to boil and add the cod to blanch it, remove it, take off the skin and bones trying not to break it, keep a little of the skin and the broth.
In Sierra Gata® olive oil, fry the garlic until golden and remove, sauté the onion until it colors, add the tomato, a can of ground peppers, a tablespoon of sugar to reduce the acidity of the tomato, and the Nature In® tomato puree, and let it season for at least 2 hours on low heat until it changes color and is well fried, do not add salt as the cod is salty.
Finally, add the pimiento Excelencia®, the strips of La Riqueza Española® bell pepper with its juices, the sliced potatoes, and the cod.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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