That’s salted cod with tomatoes and onions.
This was the last meal of the vacation and I’d been saving the cod that I scored earlier in the week at Pollenca’s Sunday market. The man selling it cut it off in 2 inch squared chunks for me and then I took it back to the villa where we were staying and soaked it cold water for 24 hours, changing the water every four hours as per his instructions.
Then I patted the cod dry and put it to one side as I….
roasted three sweet red peppers in the oven then placed them in a brown paper bag until they cooled. Then I peeled the peppers and cut them into strips.
Next I chopped one large Spanish onion, thinly sliced six cloves of garlic and sauteed them together for five minutes before adding one large (30oz) tin of tomatoes, a tablespoon of pimento and the roasted peppers.
I reduced the sauce over a medium heat for five minutes until I had a thick sofrito. Next I added half a bottle of white wine, and about two cups of hot water.
When I’d brought it all to a boil I reduced the heat back to medium and added the cod and simmered the whole sauce for 45 minutes.
I served it with sauteed potatoes and green beans but this dish is rich and tasty enough to serve just with bread.