Salted Cod With Tomato And Peppers (bacalao A La Tranca)
Salted Cod with Tomato and Peppers, also known as Bacalao a la Tranca, is a traditional dish from Extremaduran cuisine. This flavorful and hearty dish is perfect for a satisfying meal.
Ingredients
- 500g salted cod, soaked and desalted
- 4 tomatoes, diced
- 2 red bell peppers, sliced
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 1 teaspoon sweet paprika
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pan over medium heat.
- Add the chopped onion and sliced red bell peppers. Sauté until the vegetables are softened.
- Stir in the minced garlic and cook for another minute.
- Add the diced tomatoes, sweet paprika, and cayenne pepper. Cook for 10 minutes, stirring occasionally.
- Meanwhile, pat dry the desalted cod and cut it into large chunks.
- Gently place the cod pieces on top of the tomato and pepper mixture in the pan.
- Cover the pan and let the dish simmer for 30-40 minutes, or until the cod is cooked through.
- Season with salt and pepper to taste.
- Serve the Salted Cod with Tomato and Peppers hot, accompanied by crusty bread or steamed rice.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 25g
- Protein
- 30g
- Fat
- 15g
Supplies
Large pan Cutting board Sharp knife Wooden spoon Cover for the pan
Tools
Stovetop
Serving suggestions
Serve the Salted Cod with Tomato and Peppers alongside a fresh green salad and a glass of Spanish white wine for a complete meal.
Tips & tricks
Soaking the salted cod in water for 24-48 hours, changing the water several times, will help to remove excess salt and rehydrate the fish.
Cost
$20