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 land, the Canary Islands. A recipe of a lifetime, prepared in the perfect casserole, a Le Creuset iron cocotte . To her!

Today I bring you one of the recipes for fish with onions characteristic of the Canary Islands, as well as being a recipe that has always been prepared a lot at home and is ideal for cooking in the low casserole-type cocotte from Le Creuset , have I told you What is one of my little treasures? If he has me in love!

Possibly you are looking at the photos and thinking that if it is with onions why does it have peppers, well, I wonder that too, but that is what they call it and that is how they prepare it. Come on, we accept octopus.

Perhaps after Lent you are a little tired of seeing cod everywhere, but we encourage you to prepare it, it is a real delight. I already tell you that the Canarian-style fish with onions is a stew to always keep in mind. And if you accompany it with wrinkled potatoes it becomes a downfall.

Ingredients

(for 4 people)

For the cod with onions

• 4 cod fillets to the point of salt
• 2 large onions julienned
• 1 red bell pepper julienned
• 1 green pepper julienned
• 4 grated tomatoes
• 3 garlic cloves, sliced
• 40g raisins
• 40g coarsely chopped toasted almonds
• Flour and almond flour in equal parts (whatever you think is necessary 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 fillets well and pass it through the mixture of flour and almond flour, and fry it in olive oil in our low Le Creuset cocotte (failing that, any other iron cocotte will do). Remove to a plate and reserve.
2. If the oil has not become excessively dirty, we remove the excess and start with the onion. To do this, we will start by browning the garlic. Once golden, add the onion and sauté it well.
3. When the onion is slightly golden, add the peppers and cook for about 10 minutes or until done.
4. Next, add the tomato and the aromatics, let it cook until the tomato has reduced.
5. Then 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, we add the raisins, almonds and cod fillets, with the skin facing up, which we have reserved. Lower the heat and cook over low heat for about 10 minutes to finish cooking the fish.
7. While the cod is finished, we will prepare the potatoes. To do this, place them in a saucepan, cover them level with water and add a handful of coarse salt, about 2 good tablespoons. Cook for about 15 minutes or when we prick them with a toothpick it goes through them easily.
8. Once done, we drain them and return them to the fire to dry them and thus obtain that salty skin, characteristic of wrinkled potatoes.

Grades:

- Normally it is recommended to prepare the cod a few hours before so that all the flavors of the stew penetrate well and are integrated.

- I recommend that you cook it for less time in step 5 so that when it comes to reheating it you don't miss it.

- If the raisins and almonds do not convince you, do not worry, you can replace them with olives or even not use them. On the islands there are as many versions of this dish as there are Canarian families. I love all their versions. I already tell you that this is a delight but with olives it is also a true marvel. Do you dare to prepare it?