Spanish-style cod with onion and peppers
Onions give lots of flavor to this traditional dish of lightly cooked
cod - a great summer dish.
Preparation time: 15 minutes
Cooking time: 15 minutes, plus 24 hours chilling time
450 g (1 lb) cod fillet or similar white fish, such as haddock, skinned
Tbsp olive oil
1 large red onion, finely sliced
85 g (3 oz) button mushrooms, sliced
1 red and 1 green pepper, seeded and sliced
Salt and white pepper
125 ml (4 fl oz) white wine vinegar
125 ml (4 fl oz) water
1 Tbsp sugar
Cut the fish into bite-size pieces. Heat 2 tablespoons of the oil in a
large frying pan and fry the fish until just done, then transfer it to
a glass or ceramic dish.
Heat the remaining oil in the frying pan, add the onion and cook until
soft but not browned. Stir in the mushrooms and peppers and cook for a
further 1 to 2 minutes The vegetables should remain crisp.
Spoon the vegetables over the fish and season lightly with salt and
Pour the vinegar and water into the frying pan and bring to the boil.
Add the sugar, stir until dissolved, then pour over the fish and
vegetables. Allow to cool then cover and refrigerate for 24 hours.
Serve with crusty olive bread.