Bacalao con Pimientos Rojos (Imprimir)

Clásico mediterráneo con bacalao tierno, pimientos rojos asados, aceite de oliva y ajo que ofrece una explosión de sabores.

# Ingredientes:

→ Fish

01 - 500 g salt cod (bacalao), soaked and desalted for 48 hours, changing water every 8 hours
02 - 2 tbsp olive oil (for poaching)

→ Vegetables

03 - 3 large red bell peppers, roasted, peeled, and sliced into strips
04 - 4 garlic cloves, thinly sliced
05 - 1 small onion, thinly sliced (optional)
06 - ¼ cup flat-leaf parsley, chopped

→ Pantry & Seasoning

07 - 6 tbsp extra virgin olive oil
08 - 1 tbsp sherry vinegar or white wine vinegar
09 - Salt and freshly ground black pepper, to taste
10 - Optional: black olives or capers for garnish

# Instrucciones:

01 - After soaking the salt cod for 48 hours, drain and pat it dry. Remove any skin and bones.
02 - Gently poach the cod in barely simmering water or olive oil for about 8–10 minutes, until it flakes easily. Remove and let cool slightly.
03 - Flake the cod into large chunks and set aside.
04 - In a pan, heat 6 tbsp olive oil over low heat. Add garlic (and onion if using) and cook gently for 5 minutes until soft but not browned.
05 - Add the roasted red pepper strips and stir to warm through, about 3–4 minutes.
06 - Add the flaked cod and gently combine. Drizzle with vinegar and season with salt and pepper to taste.
07 - Sprinkle with chopped parsley and serve warm or at room temperature.

# Notas:

01 - Excellent served with crusty bread or boiled potatoes.
02 - Can be made ahead; flavors improve after a few hours.
03 - To roast peppers: char under a broiler or directly over flame until blackened, then peel after cooling.

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