Ibizan cod, recipe
This Ibizan cod recipe is one that my mother has embroidered on, she was the one who explained how I had to do it. And to think that when I was a girl I couldn't handle cod. Luckily, little by little, my palate has become accustomed to its delicious flavor and I have rectified it in time.
The necessary amounts of each ingredient are written down a bit by eye, because my mother, as always, explained how to make this recipe without specifying weights or measures. She is very clear, but this system confuses me a lot. So, according to our preferences, we can put more onion or more tomatoes if we feel like it.
IngredientsFor 6 people
- Cod in salt, 1 or 2 pieces per person
- Onion 2 kg
- Tomatoes for sauce 2.5 kg
- Wheat flour
- Extra virgin olive oil
How to make Ibizan codDifficulty: easy
- Total time 1 h 30 m
- Elaboration 30 m
- Cooking 1 hour
- Repose 24 h
We start by desalting the cod. The desalting time will depend on how thick the pieces of fish are. I had them soak for a whole day in the fridge and changed the water three times. If they had been thicker I would have soaked them twice as long.
Peel the tomatoes, grate them and put them in a frying pan with a splash of hot oil over low heat, so that the sauce is gradually made. We should stir it with a wooden spoon to avoid sticking to the bottom of the pan.
Peel the onions and cut them into thin wedges. In a frying pan with a little oil, fry the onion until golden brown. Once done, we will place it on a deep tray that can go to the oven, forming a bed.
We dry the pieces of cod from the water and dry them with kitchen paper. We flour them and fry them in abundant hot oil. As we take them out of the oil, we place them on a plate with a paper napkin so that it absorbs the excess oil.
We place the cod on the onion bed that we have reserved and then we cover the cod with the tomato sauce. At this point, if we prepare the recipe in advance, we can cover the tray with plastic wrap and store it in the fridge.
We heat the oven to 180 ºC and introduce the tray with the cod for fifteen or twenty minutes, so that the ingredients of the recipe are well integrated. It can be taken hot or warm.