Bacalao Tizón

Go to Image Cod Tizón
Where
  • 1 kg. of desalted codfish
  • 3 red peppers
  • Oil
  • Garlic (a head)
  • Salt (a pinch)
  • Sugar (a pinch)
  • 1 kg. of potatoes

Roast the peppers coated in oil and a pinch of salt (oven at 220º for 10 minutes). Peel and cut into strips. Sauté the peppers with the sliced garlic and the broth they released when roasted, leave to cook for about 5 minutes and add a pinch of sugar.

Cut the cod into pieces of about 170 g and grill them on a hot griddle. Place the prepared peppers on top of the cod in a frying pan and bake in the oven at 180º for 8 minutes.

In addition, we poach the potatoes cut into baker's slices in light oil and set them aside.

Finally, in a carving dish, place the potatoes in a baking dish, top with the cod and peppers and bind the sauce in a light pil-pil sauce.

Al finalizar el plato darle un toque de perejil picado y unas rodajas de ajos fritos.