Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Soak 1 kilogram of dried salted cod in cold water for 24-48 hours, changing the water every 6-8 hours, until it is adequately desalted, then drain and cut into 5-centimeter pieces.

2. 2

   Heat 3 tablespoons of olive oil in a large clay pot or heavy-bottomed pot over medium heat, then add 2 medium onions, finely sliced, and cook until softened for about 5 minutes.

3. 3

   Incorporate 4 cloves of garlic, minced, 1 large red bell pepper, thinly sliced, and 1 large green bell pepper, thinly sliced, cooking for another 8-10 minutes until the peppers begin to soften.

4. 4

   Stir in 400 grams of ripe tomatoes, diced, 1 tablespoon of sweet paprika, and 1 bay leaf, allowing the mixture to simmer for 5 minutes to combine the flavors.

5. 5

   Place the desalted cod pieces gently into the pot, pour in 120 milliliters of dry white wine and 400 milliliters of full-fat coconut milk, ensuring the cod is partially submerged.

6. 6

   Cover the clay pot and cook on low heat for 20-25 minutes, or until the cod is flaky and cooked through, stirring gently halfway through cooking to prevent sticking.

7. 7

   Garnish with 1/4 cup of fresh cilantro, chopped, just before serving with steamed rice or crusty bread.