this recipe is a very simple and quick fish dish that can be made with any type of white fish if you prefer using fresh cod or hake.. I always buy a half-pound per person, which is an ample portion for each guest.
2 lbs of fresh cod or hake, cut in to portions
2 lbs of ripe tomatoes, peeld and seed and chopped (substitute 2 large cans)
2 large sweet onions, sliced and cut in half
4 cloves of garlic, thinly sliced
6 tablespoons of olive oil, or enough to cover the bottom of pan
1–2 tablespoons of chopped hot pepper sauce
2 cups of white wine
Salt and pepper to taste
1 tablespoon of paprika
1 small bunch of parsley, chopped
Heat the oil in a large, deep skillet over medium heat. Add the onions and cook until they turn a nice golden color, about 15 minutes. Next, add the garlic and mix well with the onions. then add the chopped tomatoes with their juices, wine, salt and pepper, and the hot pepper sauce. Stir everything together thoroughly, then lower the heat and simmer everything together for about 30 minutes. You’ll notice that the tomatoes will break down and the sauce will begin to thicken.
At this point, you can start to add the portions of fish and lay them on top of the tomato sauce. Season the fish with salt, pepper, and paprika and sprinkle the parsley on top. Use the lid to cover the pan for about 5- 10 minutes or until the fish is cooked to your liking. The steam will poach the fish faster than you think, especially if the fish is a thinner fish. Keep your eye on it!
I usually make a couple of cups of rice while the sauce is simmering so that it’s hot and ready when the fish is done. I love to serve this dish with a nice green salad, some freshly baked bread, and a great glass of white.
This dish is called Bacalhau Fresco Escalfado com molho de tamoate, cebola e alho