Cod with Ratatouille. Traditional recipe for Easter

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Cod with Ratatouille. Traditional recipe for Easter

In my already known child and adolescent ignorance on the traditions of our Easter at home enjoying vegetables and my mother cod fritters stews without realizing that it was a typical fish of these dates. With what I like, I now take to recreate at home all the traditional recipes of Easter that I can, and could not miss the delicious cod with samfaina or Ratatouille, a dish that I discovered by chance on Figueras years ago.

With what I am passionate about the Ratatouille and the ratatouille, it was clear that this typical Catalan preparation had to like me. As many traditional recipes, the Ratatouille has some varieties and tricks of family according to the House in which to Cook, but in essence it is a stew of vegetables from the Mediterranean garden that goes well with almost everything. I think it is recipes more grateful to enjoy the cod in lent and Easter, easy, economical, healthy and delicious.

Ingredients for 4 people

  • 800 g of desalted, a bit of flour, 1 onion (sweet in my case), 1 clove of garlic, 1 small red bell pepper, 1 small green pepper, 1 Eggplant (grated I like more), 1 medium courgette, 6 type branch tomatoes or about 500 g of tomato preserves, 1 tablespoon of concentrate of tomato, 1/2 glass of white wine (optional) , black pepper, salt, extra virgin olive oil, parsley thyme to serve.

How to make cod with Ratatouille

If we use salt cod, we must start desalinating it at least 48 hours before preparing this recipe. Once ready, cut into serving pieces, or use directly 4 backs of approximately 200 grams each. Book.

Peel the onion and the clove of garlic. Wash and dry the rest of vegetables. Cut cubed onion chop the clove of garlic and cut the rest, unpeeled, cubed about 2-3 cm, discarding the seeds from the peppers. Brown the eggplant in a nonstick skillet over medium-high heat without adding anything else, until you take color (is not a necessary step but it is recommended). Book.

Heat a couple of tablespoons of olive oil Virgin extra in a wide high or casserole pan and add the onion. Salt, Saute a couple of minutes, add the garlic and let Cook over low heat, so that its sugars are released naturally. When the onion begins to ensure transparent add the peppers and cook the whole 10 minutes.

Add the zucchini, cook 1 minute and also take the eggplant. Season, give a few turns and sprinkle with wine. When the alcohol to evaporate, add the grated or peeled and chopped tomato, or use canned tomato. Also add the tomato concentrate, stir and give another slight point of salt. Lower the heat, cover and let Cook about 35-40 minutes, stirring occasionally.

Dry the cod thoroughly with kitchen paper and flour lightly. Brown on both sides just so is marked, but not cook it at all. Remove and add to the casserole of vegetables when they are already in its point. Cover and cook about 5 minutes, until the cod is cooked completely and easily separates into slices. Serve with parsley or thyme.

Cod with Ratatouille. Traditional recipe for Easter

Processing time | 1 hour
Difficulty | Easy

Tasting

We will serve a good portion of Ratatouille with the pieces of cod freshly made, generous giving a final hit of black pepper if we wish. Don’t miss the bread at the table to enjoy the delicious vegetable stew, if it is of good quality will have a round dish will do that need nothing more. We can always add a few potatoes boiled or fried to set to make much more nutritious menu, although personally I think that it does lack.

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