Thursday, July 20, 2017

Codfish à l’Espagnole


  • Salt Codfish
  • 3-4 Sweet peppers
  • Salt and pepper
  • 2 Spoonfuls of sweet oil
  • 2 Onions
  • 1 Piece of garlic
  • 4 Fresh tomatoes
  • Parsley
  • Half a cup of bouillon (similar to shrimp broth)
  • Teaspoon of flour
  • 12 Irish potatoes
  • Bread crumbs


  1. Take your codfish and simmer it on a low fire, let it drip dry, and then cut it into pieces.
  2. Skin 3-4 large sweet peppers, cut them lengthwise, salt and pepper them, and then place them in the oven.
  3. Put two spoonfuls of sweet oil in a frying pan.
  4. Chop up the two onions, garlic, parsley, and four tomatoes.
  5. Place your recently chopped ingredients from step 4 into the frying pan and let it cook for 30 minutes.
  6. Add the half cup of bouillon in which you dissolve a teaspoon of flour and let this all cook for 10 minutes.
  7. Remove the parsley from the dish.
  8. Boil the 12 Irish potatoes, then peel and slice them.
  9. Line the bottom of the serving dish with the potato slices and top with pieces of codfish, slices of sweet pepper, tomato sauce, and a sprinkling of bread crumbs.
  10. Place this dish in the oven and cook for 35 minutes.
Prepared by Jonathan Culp
July 11, 2017

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