Canarian Bacalao with Onions

Name: Canarian Bacalao with Onions
Cuisine: American
Ingredients: 1 onion; 1/2 red bell pepper; 1 garlic clove; Cod fillets (2 packages of frozen, boneless fillets); White wine; Olive oil; 1 can crushed tomatoes; Oregano; Thyme; leaves Bay; Turmeric (optional); Sweet paprika (optional); 1 small can green olives stuffed with anchovy (optional); 1 tablespoon cornstarch (optional)

carmen @carmensnow_9

Tenerife

Canarian Bacalao with Onions

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Ingredients

1onion
1/2red bell pepper
1garlic clove
Cod fillets (2 packages of frozen, boneless fillets)
White wine
Olive oil
1 cancrushed tomatoes
Oregano
Thyme
leavesBay
Turmeric (optional)
Sweet paprika (optional)
1small can green olives stuffed with anchovy (optional)
1 tablespooncornstarch (optional)

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Steps

1

Thaw the cod fillets.
2

In a large pot, heat a little olive oil and add the onion and red bell pepper, sliced into thin strips. Add the finely chopped garlic and a pinch of salt. Cook until the vegetables are soft and translucent.
3

Add the can of crushed tomatoes and cook for 5 minutes to combine. Fill the empty tomato can with water and add it to the pot (just one can’s worth).
4

Add the tablespoon of cornstarch to thicken the sauce a bit (optional). Add some thyme, oregano, sweet paprika, turmeric, and 3 bay leaves. Pour in half a cup of white wine.
5

When the mixture comes to a boil, add the cod fillets and the small can of olives. Cook for about 10 to 15 minutes, or until the cod is cooked through. Taste and adjust seasoning if needed. Enjoy!