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Cod with Onions, Jaén Style (Bacalao encebollado jienense)
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Method
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- Pat the soaked cod dry, then dredge it in flour.
- Heat olive oil in a large pan and fry the cod pieces until crisp on both sides, then set aside.
- In the same oil, sauté the finely chopped onions until translucent.
- Add the tomato, the bay leaf and a pinch of salt, and simmer for about 15 minutes.
- Crush the cumin with the garlic in a mortar, thin it with a little water, and stir it into the tomato base.
- Add the fried cod pieces and turn them so the sauce coats them everywhere.
- Simmer for another 10 minutes, then serve.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Bacalao encebollado jienense (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
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