Cod with Canarian onion and wrinkled potatoes in a cocotte

Loreto, author of Sabores de Colores , brings us a recipe that I am convinced you will love: it is a traditional recipe from her homeland, the Canary Islands. A traditional recipe, prepared in the perfect casserole, a Le Creuset cast iron cocotte . Go for it!

Today I bring you one of the recipes for fish with onions that is typical of the Canary Islands. It is also a recipe that has always been prepared a lot at home and is ideal for cooking in the low, saucepan-style Le Creuset cocotte . Have I told you that it is one of my little treasures? I am in love with it!

You might be looking at the photos and wondering if it's encebollado (sauce with onions) why does it have peppers in it? Well, I'm wondering that too, but that's what they call it and that's how they prepare it. So, we accept octopus.

Maybe after Lent you are a bit tired of seeing cod everywhere, but I encourage you to prepare it, it is a real delight. I already told you that Canarian-style fish with onions is a stew to always have on hand. And if you accompany it with wrinkled potatoes it becomes a blessing.

Ingredients

(for 4 people)

For the cod with onions

• 4 cod loins, seasoned with salt
• 2 large onions, julienned
• 1 red pepper, julienned
• 1 green pepper, julienned
• 4 grated tomatoes
• 3 cloves of garlic, sliced
• 40gr raisins
• 40gr toasted almonds coarsely chopped
• Flour and almond flour in equal parts (whatever you think is necessary will be used for coating)
• 250ml dry white wine
• 100ml water
• 1 tablespoon of wine vinegar
• 3 sprigs of thyme
• 1 bay leaf
• 1 teaspoon cumin
• Olive oil
• Salt
• Pepper

For the wrinkled potatoes

• 250gr nice potatoes (if not, small potatoes)
• Coarse salt
• Water

Preparation

1. We dry the cod fillets well and cover them with the flour and almond flour mixture, and fry them in olive oil in our low Le Creuset cocotte (failing that, any other iron cocotte will do). We remove them to a plate and set aside.
2. If the oil has not become too dirty, remove the excess and start to fry the onions. To do this, start by browning the garlic. Once browned, add the onion and sauté it well.
3. When the onion is lightly browned, add the peppers and sauté for about 10 minutes or until done.
4. Next, add the tomato and the aromatics and let it cook until the tomato has reduced.
5. Next, add the wine, water and vinegar. Cook over high heat until the liquid is reduced by half and the alcohol has completely evaporated.
6. Finally, add the raisins, almonds and cod fillets, skin side up, which we have set aside. Lower the heat and simmer for about 10 minutes to finish cooking the fish.
7. While the cod is finishing cooking, we will prepare the potatoes. To do this, we place them in a saucepan, cover them with water and add a handful of coarse salt, about 2 good tablespoons. We cook for about 15 minutes or when we prick them with a toothpick, it will go through easily.
8. Once they are done, we drain them and put them back on the fire to dry them and thus obtain that salty skin, characteristic of wrinkled potatoes.

Grades:

- It is usually recommended to prepare the cod a few hours in advance so that all the flavors of the stew penetrate well and integrate.

- I recommend that you cook it for less time in step 5 so that it doesn't overcook when you reheat it.

- If you don't like raisins and almonds, don't worry, you can replace them with olives or even not use them at all. There are as many versions of this dish on the islands as there are Canarian families. I love all of its versions. I already told you that this one is delicious, but with olives it is also a real wonder. Do you dare to prepare it?