Vasco-style cod is a dish of Spanish influence that has found a special place on Honduran tables during the Christmas season.
Its robust flavor and tender texture make it a highly appreciated choice for Christmas Eve dinner.
This Honduran Vasco-style cod recipe stands out for its intense flavors and its unique blend of ingredients, making this dish an exceptional choice for the holiday table.
Vasco-style 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 : If salty, the cod should be soaked in water for at least 24 hours, changing the water several times to desalinate it.
Step 2 : Then, cook it in boiling water for about 10 minutes, drain, and break into large pieces.
Step 3 : For the sauce, heat olive oil in a large skillet over medium heat.
Step 4 : Add the onion and peppers, cooking until tender.
Step 5 : Add the chopped garlic and cook for a few minutes until fragrant.
Step 6 : In the same skillet, add the crushed tomato and cook for about 10 minutes until the mixture reduces and thickens.
Step 7 : Add the white wine and cook for another 5 minutes.
Step 8 : Then, add the shredded cod, olives, sugar, paprika, bay leaf, salt, and pepper to taste.
Step 9 : Simmer the mixture over low heat for 15-20 minutes, allowing the flavors to meld.
Step 10 : Once the cod is cooked and the sauce has thickened, remove the bay leaf.
Step 11 : Serve the Vasco-style cod hot, accompanied by white rice or bread.
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