The Langa cod is rinsed in cold water and soaked, changing the water 3 times so it won't be salty. It is cooked with the soaking water until it starts to bubble. It is covered and reserved off the heat.
In a saucepan, a good amount of Sierra Gata® olive oil is heated, and the garlic is browned, then removed. In the same oil, the onion is sautéed and fresh tomato is added, and it is allowed to cook for a while.
Then, the Nature In® tomato puree and a jar of Bogador® peppers are added, and it is seasoned for at least an hour, adding half a teaspoon of sugar to reduce the acidity, and parsley is added.
The Langa cod is carefully deboned without breaking the slices and placed in the sauce, green Excelencia® olives and another jar of Bogador® peppers are added, and it is left to boil.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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