Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Sauce
Fish
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; heavy frying pan; spatula; food thermometer; heatproof spoon; spatula.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Sauce · About 15 min
- Fry onion, pepper and garlic from 40 ml olive oil, 150 g onion, chopped, 15 g garlic, sliced, 600 g crushed tomatoes, 150 g bell pepper, sliced, ½ tsp salt in its oil 8 minutes. Add tomatoes and salt; simmer 15 minutes.
Fish · About 5 min
- Nestle 700 g fully desalted salt cod fillets into sauce and cover.
Finish · About 10 min
- Simmer gently 8–10 minutes until fish reaches 63°C / 145°F. Taste before adding more salt.
Check: Look for this result: fish reaches 63°C / 145°F.
Tips
- Buy fully desalted cod; ordinary salt cod needs prolonged refrigerated soaking first.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use fresh cod and season the sauce to taste.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Bacalao con Tomate one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Bacalao con Tomate?
Buy fully desalted cod; ordinary salt cod needs prolonged refrigerated soaking first.
What can I substitute in Bacalao con Tomate?
Use fresh cod and season the sauce to taste.
Can I prepare Bacalao con Tomate ahead?
Prepare the measured ingredients for Bacalao con Tomate one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
