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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.
Course Main Course
Cuisine Mediterranean
Keyword Cod, Coupage Natural, EVOO Recipes, Lunches, Stews, Traditional
Total Time 35 minutes
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.