The Basque-style salted cod is a Spanish-influenced dish that has found a special place on Honduran tables during the Christmas season.
Its robust flavor and tender texture make it a highly appreciated option for Christmas Eve dinner.
This Honduran Basque-style salted cod recipe stands out for its intense flavors and its unique blend of ingredients that make this dish an exceptional choice for the holiday table.
Basque-style Salted Cod Recipe
Ingredients
500 grams of desalinated cod
2 cups of crushed tomato
1 cup of finely chopped onion
1 cup of red and green peppers, chopped
½ cup of green and black olives, pitted and sliced
3 garlic cloves, chopped
½ cup of olive oil
½ cup of dry white wine
1 teaspoon of sugar
1 teaspoon of sweet paprika
1 bay leaf
Salt and pepper to taste
Preparation
Step 1 : The cod should be soaked in water for at least 24 hours if salted, changing the water several times to desalinate it.
Step 2 : Then, it is cooked in boiling water for approximately 10 minutes, drained, and shredded into large chunks.
Step 3 : For the sauce, heat olive oil in a large skillet over medium heat.
Step 4 : Add the onion and peppers, cooking them until tender.
Step 5 : Add the chopped garlic and cook for a few minutes until it releases its aroma.
Step 6 : In the same skillet, add the crushed tomato and cook for about 10 minutes until the mixture reduces and thickens.
Step 7 : Next, pour in the white wine and cook for an additional 5 minutes.
Step 8 : Then, add the flaked cod, olives, sugar, paprika, bay leaf, salt, and pepper to taste.
Step 9 : Let the mixture simmer on low heat for 15-20 minutes, allowing the flavors to blend.
Step 10 : Once the cod is cooked and the sauce has thickened, remove the bay leaf.
Step 11 : Serve the Basque-style salted cod hot, accompanied by white rice or bread.
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