Canarian onion-braised cod and wrinkled potatoes in casserole

Loreto, author of Sabores de Colores, brings us a recipe that I am convinced you will love: it is a traditional recipe from her land, the Canary Islands. A lifelong recipe, prepared in the perfect casserole, a Le Creuset iron casserole. Let's go for it!

Today I bring you one of the onion-fish recipes characteristic of the Canary Islands, besides being a recipe that has always been frequently prepared at home and is ideal to cook in the Le Creuset low casserole, Shallow Casserole style, have I told you it's one of my little treasures? I'm in love with it!

You may be looking at the photos and wondering that if it's an onion-based dish why it has peppers; well, I ask myself the same, but that's what they call it and that's how they make it. So, we'll accept octopus.

Perhaps after Lent you are a bit tired of seeing cod everywhere, but dare to make it, it's a true delight. I tell you that Canarian-style onioned fish is a stew to always keep in mind. And if you pair it with wrinkled potatoes it becomes irresistible.

Ingredients

(for 4 people)

For the onioned cod

• 4 cod loins at the right level of salt
• 2 large onions julienned
• 1 red pepper julienned
• 1 green pepper julienned
• 4 grated tomatoes
• 3 garlic cloves sliced
• 40gr raisins
• 40gr toasted almonds coarsely chopped
• Flour and almond flour in equal parts (as much as you think necessary, it will serve 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 pretty potatoes (if not available, small potatoes)
• Coarse salt
• Water

Preparation

1. Dry the cod loins well and pass them through the mixture of flour and almond flour, then fry them in olive oil in our shallow casserole by Le Creuset (if not available, any other iron casserole will do). Remove to a plate and set aside.
2. If the oil is not excessively dirty, remove the excess and begin the onioned preparation. For this we start by browning the garlic. Once browned add the onion and sweat it well.
3. When the onion is slightly browned add the peppers and sweat for about 10 minutes or until done.
4. Next, add the tomato and aromatics, let simmer until the tomato has reduced.
5. Then add the wine, the water and the vinegar. Boil over high heat until the liquid is reduced by half and all the alcohol has evaporated.
6. Finally, add the raisins, the almonds and the reserved cod loins, skin-side up. Lower the heat and simmer gently for about 10 minutes to finish cooking the fish.
7. While the cod finishes cooking we will prepare the potatoes. Place them in a saucepan, cover them with water up to the top and add a handful of coarse salt, about 2 good tablespoons. Cook about 15 minutes or until a skewer passes through them easily when pierced.
8. Once done, drain them and return them to the heat to dry them and thus achieve that salty skin characteristic of wrinkled potatoes.

Notes:

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

- I recommend in step 5 to cook it less time so that when reheating it doesn't overcook.

- If the raisins and almonds don't convince you don't worry, you can replace them with olives or even omit them. In the islands there are as many versions of this dish as Canarian families. I love all its versions. I tell you this is a delight but with olives it's also an absolute marvel. Will you dare to make it?