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Cod Stuffed Potatoes

30 mins
30 mins
Low
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Try these delicious potatoes stuffed with cod, a rich option to give a twist to the traditional Christmas cod. They are delicious and are also perfect for reheating. Prepare them!
Learn more about Del Fuerte

Ingredients

5 portions
  • 1/4 cups olive oil
  • 2 cloves garlic
  • 1 kilo cod, soaked and crumbled
  • 2 cups Pure Natural Tomato Puree®
  • 1 cup potato, cooked and cut into small cubes
  • 1/2 cups olive
  • 1/3 cups capers
  • 1 cup Bell pepper, diced
  • 2 tablespoons pasilla chili pepper, ground
  • 1 pinch paprika
  • 1/4 cups parsley, finely chopped
  • 4 potatoes, cooked and recessed

Preparation

With a day of anticipation, soak the cod in cold water. Change the water at least 4-5 times to remove the excessive taste of salt.
Place the chopped garlic in a large saucepan with olive oil.
Add the cod in pieces and fry. Reserve in a platter and crumble the cod. (Note: the cod is fried raw, it is not cooked in water)
In the oil in which the bacalo was fried, add the tomato puree and cook for 15 minutes moving with a spoon.
Return the cod to the pot and cook another 5 minutes.
Add the potatoes, olives, capers and sweet peppers.
Add the pasilla chili to the cod and cook everything over low heat for 20 minutes, moving from time to time to avoid burning.
Add the peppers and the chopped perjil.
Rectify the seasoning (be careful with the salt because the cod is already quite salty).
Add a splash of olive oil on top.
Preheat the oven to 180 ° C.
Sprinkle cooked potatoes with a little cooking spray and bake 20 minutes to brown.
Fill with cod and serve.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Laura Fernandez
01/02/2017 15:55:45
Delicioso

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