La célèbre recette de morue des îles Canaries : bacalao encebollado canario

Ingrédients

• 1/3 cup extra virgin olive oil (90 ml)
• 4 cod fillets (7 oz / 200 grams each)
• 1/2 cup all purpose flour (60 grams)
• 2 medium yellow onions (thinly sliced)
• 1 red bell pepper (cut into small strips)
• 4 cloves garlic (thinly sliced)
• 1 tbsp white wine vinegar (15 ml)
• 1 tsp sweet smoked Spanish paprika (2.50 grams)
• 1/2 tsp dried thyme (0.50 grams)
• 4 tomatoes (finely grated)
• 1/4 cup vegetable broth (60 ml)
• 1 bay leaf
• 1/2 cup pitted green olives (65 grams)
• sea salt & black pepper
• chopped parsley for garnish

Préparation

1. 1

   Heat a large fry pan with a medium heat and add in the olive oil

2. 2

   In the meantime, add the cod fillets over some paper towels and pat dry, then season with salt & pepper on both sides, add the flour into a shallow bowl, and coat each cod fillet in the flour

3. 3

   Once the oil is nice and hot, add in the cod fillets, fry for 4 to 5 minutes per side or until golden fried and just cooked through, then remove from the pan and set aside

4. 4

   Using the same pan with the same heat, add in the sliced onions, strips of red bell pepper, and the thinly sliced garlic, mix together, then mix every 1 to 2 minutes so everything evenly sautés

5. 5

   After 6 to 8 minutes and the vegetables are lightly sautéed, add in the white wine vinegar, Spanish paprika, and dried thyme, quickly mix together, then add in the grated tomatoes, vegetable broth, bay leaf, and season with salt & pepper, mix together, and then simmer for a few minutes

6. 6

   Once the grated tomatoes have slightly thickened, about 5 to 7 minutes, add in the pitted olives, and give it one final mix, then add the cod fillets back into the pan, and gently flip each one, lower to a low heat, and simmer for 2 to 3 minutes or until the fish is heated through

7. 7

   Serve directly out of the pan or transfer into serving dishes, garnished with chopped parsley, enjoy!