Bacalao en Salsa Verde con Thermomix y José Ángel

salt cod

💰Cheaper: fresh cod

Fresh cod is more readily available and less salty.

white wine

💰Cheaper: white grape juice

White grape juice can provide sweetness without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more economical while still suitable for cooking.

potatoes

🥗Healthier: sweet potatoes

Sweet potatoes add nutrition and a different flavor.

Soak the salt cod in water for 24-48 hours, changing the water every 8 hours.

Drain the cod and rinse under cold water to remove excess salt.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and diced green bell pepper, cooking for another 3 minutes.

Add chopped tomatoes and cook until they soften, about 5-7 minutes.

Pour in white wine and let simmer for 2-3 minutes to reduce slightly.

Add vegetable broth, bay leaves, and black pepper; bring to a gentle simmer.

Carefully add the soaked cod to the skillet, ensuring it is submerged in the sauce.

Cover and poach the cod for about 10-12 minutes, or until it flakes easily with a fork.

Meanwhile, boil peeled and diced potatoes in salted water until tender, about 15 minutes.

Drain the potatoes and toss them with a bit of olive oil and lemon juice.

Remove the cod from the skillet and let it rest for a few minutes before serving.

Serve the cod topped with the sauce, alongside the potatoes and sprinkled with fresh parsley.

Cooking Techniques

Spice Level:

Allergens