Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Heat 3 tablespoons of olive oil in a large wok or deep skillet over medium-high heat until shimmering.

2. 2

   Add 1 medium thinly sliced onion and 3 minced garlic cloves to the wok, stir-frying for 3 minutes until softened and fragrant.

3. 3

   Incorporate 1 medium thinly sliced red bell pepper and 1 medium thinly sliced green bell pepper, continuing to stir-fry for 5 minutes until they begin to soften.

4. 4

   Stir in 500 grams of rehydrated and flaked bacalhau and 1 teaspoon of sweet paprika, cooking for 3 minutes while gently mixing everything together.

5. 5

   In a small bowl, whisk together 2 tablespoons of white miso paste and 0.25 cup (60 ml) of dry white wine until smooth, then pour this mixture over the cod and vegetables.

6. 6

   Toss all ingredients well to coat evenly, allowing the sauce to simmer for 2 minutes until it slightly thickens.

7. 7

   Remove the wok from the heat and stir in 1 tablespoon of lemon juice and 0.25 cup of chopped fresh parsley before serving immediately.