Ingredients
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4 pieces of Cod from one of the Blue Island Fish Markets
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1 onion, finely chopped
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2 cloves garlic, sliced
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A little butter
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Olive oil
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2 tablespoons brandy or white wine
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400 g canned chopped tomatoes
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5 sun-dried tomatoes, sliced, very well drained
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1/2 cup vegetable stock
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3 tablespoons fresh parsley
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1/2 teaspoon cayenne pepper
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Salt
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Pepper
Instructions
Melt the butter and oil gently in a frying pan without letting them burn. Add the cod and fry on one side for about 5 minutes and then turn down the heat, turn the fish over to fry on a low heat. Once the cod is ready, transfer it from the frying pan onto a plate.
Add olive oil to the frying pan and lightly fry the onions and garlic for about 2 minutes, without turning golden. Add the brandy or wine, sun-dried tomatoes, canned tomatoes and vegetable stock. Bring to a simmer and add the fresh parsley.
Simmer for about 25 minutes, so that the sauce thickens. Add the fried cod and simmer for another 10 minutes. Sprinkle with cayenne pepper, salt and pepper. If needed, add water or vegetable stock, but sparingly so that the food isn’t runny.
As an accompaniment, boil some potatoes and lay them out on the dish, break them up with a fork and serve with the cod and sauce on top. More sauce can be made, with boiled potato pieces in the pan, between the fish, at the last minute.
Tip: Serve straight away so that the potatoes don’t absorb the sauce and make the food too dry.
Bon appétit!
