RIBEIRO SANTO

Recipe

FRIED CODFISH WITH TOMATO CREAM

Ingredients

For the codfish:
2 codfish loins, deboned
2 garlic cloves, chopped
2 bay leaves
2 sprigs of thyme
Zest from 1 lemon
Olive oil
Pepper
1 egg
Flour

For the tomato cream:
800 gr of ripe tomatoes, diced
4 garlic cloves, laminated
1 medium onion, diced
½ carrot, diced
1 chilli without the seeds
1 teaspoon turmeric
1 star anise
1 orange
10 gr coriander
10 gr basil
Olive oil
Pepper
Salt

Preparation

1 – Cut the boneless codfish loins in half.
2 – Season the codfish with chopped garlic, bay leaves, thyme, lemon zest, olive oil and pepper. Reserve in the refrigerator while you prepare the creamy tomato.
3 – In a wide pot, drizzle some olive oil and add the chopped garlic and chilli. Put on medium heat and sauté for 5 minutes or until the garlic starts to golden.
4 – Add the tomato, turmeric and star anise and cook for 10 minutes.
5 – Add the orange, coriander and basil. Cover and cook for 10 minutes or until the tomato dissolves. Don’t rush this step.
6 – When the tomato becomes dissolved, add the onion and the carrot and mix. Cover and cook for 20-30 minutes on low heat. Stir the cream every now and then. If necessary, add some water.
7 – After the 30 minutes have passed, check your tomato cream. The tomato should be dissolved entirely, and it should smell sweet.
8 – Take the orange and star anise out, and it is ready to serve. If you prefer, you may blend the tomato cream with a stick blender.
9 – Take the codfish loins out of the refrigerator, and with some kitchen paper, remove excess water.
10 – In a frying pan, drizzle a generous quantity of olive oil vegetable oil. Flour the codfish and dip it into the beaten egg. Fry the fish on both sides for approximately 3 minutes.
11 – Serve the codfish together with the creamy tomato or separately, accompanied by toasted bread.