Bacalao Ibecenco

by allthegearnoidea Tue Jan 15, 2008 2:58 am

thanks to cottlad for this recipe<hr class=hr width="100%" SIZE=1>I've just eaten a fantastic creation that i made with the cod i caught on Saturday. Thought i'd share it with y'all......

It's my take on a cod bake with some influence from the year and a half i've just spent in Ibiza. I give to you.........

Bacalao Ibicenco

You need......
Cod fillets boned, skinned & seasoned (i used 2 fillets from a 3.5lb cod)
1 red pepper (sliced to finger size.)
1 tin chopped tomatoes
3 large fresh tomatoes (chopped.)
fresh basil
half a red and half a green fresh chilli. (about finger sized chillies.)
2 cloves garlic (thinly sliced.)
12 black olives (halved)
2 slices white bread (leave overnight to dry.)
grated parmesan
A squeeze of tomato puree.
olive oil.

Method......
Grill the peppers, skin up until they start to soften
Fry the finely sliced garlic and chilli for about 2 minutes.
Add the chopped tomatoes, puree, and a bunch of basil and continue to cook for a further 3 minutes.
Add the tinned tomatoes and heat.... simmer for 5 mins.
Make the bread into breadcrumbs (finer the better.) Add to this about 30% grated parmesan (compared to breadcrumbs.)
Add olive oil to the breadcrumb mix until it starts to hold together slightly.
Cut each fillet into 2 or 3 equal pieces. Top each piece with the breadcrumb mix.
Add the olives to the tomatoes then pour the tomato mix into a large, shallow dish. Carefully put each piece of fish on top of the tomato sauce. (the cod needs to be sat on the sauce, not covered by it.)
Place the slices of red pepper between the fish, on top of the sauce, skin up.
Sling it in the oven and bake for 20 mins.

The idea is for the breadcrumb topping to become crispy, so if after 20 mins it isn't crispy enough, sling it under a hot grill for 2-3 mins.

Garnish with basil and serve with boiled potatoes and garlic/cheesy ciabata bread. The garlic bread is a must Bacalao Ibecenco Grin

Serves 2-3 people. (4 at a push)

The above is my creation and was made with what was in the fridge. Please feel free to add/subtract ingredients or say add more garlic if that's your thayng.

Enjoy