A silky, slow-reduced pisto that wraps around every piece of cod until it barely needs chewing, one of those stews that smell like grandma’s kitchen.
The blend of varieties in Coupage Natural matches the variety of vegetables in this pisto, without any one of them standing out too much over the whole.
Cod with Pisto
Cod with Pisto combines a homemade pisto of seasonal vegetables, slow-cooked until soft and silky, with a good cod loin. Coupage Natural brings the range of aromas this dish needs to shine. A simple, flavourful spoon stew.
Servings 3 people
Ingredients
- 400 g Cod
- 6 Plum tomatoes
- 1 Onion
- 2 Green peppers
- ½ Red pepper
- 4 Garlic cloves
- ½ glass White wine
- 2 tablespoons Coupage Natural EVOO
- 1 tablespoon Sugar
- Salt To taste
Instructions
- Prepare the vegetables.Chop the onion, garlic, pepper and tomato.
- Fry the base.Pour in the EVOO and heat over medium heat. Fry the onion and garlic for 2-3 minutes.
- Add the peppers.Add the red and green peppers and fry for 2-3 more minutes.
- Cook the pisto.Add the tomato, salt, sugar and white wine. Cook over high heat for 15 minutes.
- Add the cod.Add the cod along with a glass of water and cook over medium heat for 7-8 minutes.
If the cod is salted (not desalted), allow 24-48h of soaking beforehand, changing the water several times.
Notes
- We chose Coupage Natural, a complex EVOO, almost a symphony: its natural blend of Picudo, Picual and Hojiblanca gives it its aromas and nuances, ideal for enhancing the diversity of flavours in this dish, with so many different ingredients.
- The pisto also works on its own, without the cod, as a separate side dish.
- The pisto can be prepared in advance and kept in the fridge for up to 3 days.
- The pisto also works on its own, without the cod, as a separate vegetable dish.
