CookEat Recipe
Spanish Shredded Cod in Tomato Sauce
Parboiled shredded cod simmered thirty minutes in tomato-onion sauce and served on buttered toast.
Method
Steps
Step 1
Desalinate boneless salt cod under refrigeration per supplier directions, changing the water. Weigh 180 g, shred, check for bones, briefly parboil and drain.
Step 2
Fry onion and tomatoes in the measured 28 g butter.
Step 3
Stir in flour until thickened, then water, pepper and parsley. Bring sauce to a full simmer.
Step 4
Add cod and simmer gently 30 minutes until cooked through and sauce is cohesive. Spoon onto toast freshly spread with the separate 20 g butter and serve hot.
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