Baked cod with roasted peppers

How to prepare cod to the tranca . From Zamora I bring you the recipe for the cod a la tranca with roasted peppers. Tradition and flavor come together to make this recipe worthy of cooking, eating and repeating. Always accompanied by a good loaf of bread. A typical dish of Easter , which covered the needs of fasting and good eating. With these dishes it is easy to fast!

A tasty and very appetizing fish recipe , which I ate a lot when I went to the house of a friend who lived in Sanabria. His mother, who knew that I am a good eater, always had a good cod prepared for me, sometimes with eggs and potatoes, and others with roasted peppers, like the one I invite you to cook today.

Something that always comes to mind is that the environment, the company and the circumstances make the food taste totally different, even though we have cooked it exactly the same. My memories with this dish, sitting by that big fireplace, at a table full of food, with my friend and his whole family, make it impossible to reproduce the cod as it tasted then.

In any case, this is the recipe that was prepared for me and I am sure you will love it. Today I cook for two, but I recommend that you share it with friends or family, because the food always tastes better with laughter and good people.

Before cooking. How to desalinate cod

1. If you have bought fresh cod, you have to desalinate it. I have bought it frozen, desalted and at its point of salt, but here I leave the steps to follow to desalt it.
2. The first thing we are going to do is chop the loins. Next we are going to immerse them in water. It is important that the pieces are completely covered with water, so the size of the container and the water must adapt to the amount of cod to be desalted.
3. To eliminate almost all the salt, it must be soaked for at least 36 hours, changing the water 3 or four times (approximately every 6 hours). During this time we will keep it in the fridge.

Preparation of the cod to the tranca with roasted peppers

1. We roast the peppers . We preheat the oven to 200 °. In a baking tray we put the previously washed peppers. Add a little salt and put them in the oven with heat up and down, at 200 °.
2. We watch the peppers and we turn them around so that they roast on all sides. The total process will last about 30 -35 minutes, but it depends on the amount of peppers that we have put in the oven. When they are ready we take them out and let them sweat for about five minutes covered with a kitchen cloth. After time, we remove the skin and cut them into strips (I like to tear them with my hands). We reserve.
3. We cook the cod, flour the cod. In a frying pan add a good jet of extra virgin olive oil and fry the cod over high heat. That is well browned on both sides. Then we take it out and reserve it.
4. We laminate the garlic and remove almost all the oil from the pan in which we have fried the cod, leaving something to brown the garlic. When the garlic is golden, add a tablespoon of sweet paprika and stir well so that it does not stick.
5. Immediately afterwards we pour the white wine and let it reduce approximately 1 or 2 minutes. Now we pour the fish stock and the roasted peppers and let it cook for about 3 minutes.

Gratin and final presentation of cod a la tranca

1. Next we add the cod with the skin up and let it cook with the rest of the ingredients for 2 or 3 minutes.
2. To finish, we put it all in a clay pot. We put it in the oven 5 minutes, with heat up and down, at 200 ° C.
3. We serve very hot.
4. If you want a round dish, you can accompany your cod with cooked potatoes or garnished with halves of hard-boiled eggs. A good piece of bread to accompany the sauce, which is glorious and ready to eat.

A simple recipe that we can do in parts, if you have a good can of fried tomato and some roasted peppers on top, it will be easier if possible.

Tips and advice for a yummy cod

• This cod with roasted peppers must be accompanied by a white wine, a Ribeiro or a godello will be pearl.
• I recommend that you prepare it the same day that you go to eat it, so the cod will not stay dry, just at its point. A perfect dish for Lent and any day of the year, for yummy.
• The quantities, in this case, can vary a lot if you cook for two people, for four or for six people or more.
• Also a recommendation is to add two red and one green pepper for each cod loin.
• There are those who substitute white wine for a little vinegar. I like it better that way, as I remember it. Although as I always say, “colors are for tastes”.
• Be sure to enjoy all the recipes for fish and seafood that we have on the blog. I assure you that you will find a lot of ideas to make yours much happier. You can see all the photos of the step by step in the next album.