Recipe with Cod Steaks
Ingredients for three portions
- 6 pieces of Santymar cod steaks of around 125 g each.
- 4 green peppers sliced (lengthways rather than widthways)
- 3 cloves of garlic sliced
- Some chilli rings, salt
- 1L pure olive oil
Desalt the cod for 36 hours in cold water, changing the water three times. Remove and drain excess water.
Place a frying pan on a high heat with three decilitres. of oil. When it is quite hot, fry the peppers for around five minutes. During that time they must be constantly moved with a skimmer. Remove from the pan before they lose their green colour, when they are just cooked but not overdone. When removed, season with salt. At the same time, place another frying pan on a high heat with the rest of the oil. When it is bubbling well, add the pieces of cod, and let them cook for around seven minutes, turning them over half way through. The secret lies in them turning golden brown, crispy on the outside but lightly cooked and succulent on the inside. Therefore, it is important to get temperature of the oil just right, hot, but without it burning the outside and leaving it raw inside. In the oil used to fry the peppers, add the slice garlic and chilli, leaving it to brown at a medium heat. Remove from the frying pan and place on a tray with the peppers, mixing it all together. Place this garnish on top of the cod, which is now ready to be served on a tray.