Bacalao con Pimientos y Cebolla
A traditional dish featuring salt cod pan-fried in garlic-infused olive oil, served with a savory pisto made from peppers, onions, and tomatoes.
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Instructions
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Rinse salt cod, then soak in cold water in the refrigerator for 24-48 hours, changing the water every 8 hours. After soaking, rinse again, pat dry, and cut into 8 pieces.
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Remove stems from dried peppers and soak them in hot water until soft.
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Peel and slice garlic, chop onion, and chop green peppers.
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Heat 4 ounces of olive oil in a large frying pan. Sauté sliced garlic for 2 minutes, then remove and set aside.
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Fry cod pieces in the garlic-infused oil for 5-10 minutes per side, then remove and set aside.
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Scrape the flesh from the rehydrated dried peppers and stir into the pan juices.
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In a separate large frying pan, sauté chopped onion, green peppers, and tomatoes in a few tablespoons of olive oil for 8-10 minutes until a pisto forms.