Campeche is famous for its seafood dishes, which are seasoned to become true delicacies. During the December festival, cod is prepared in a unique campechiano style. Enjoy this delicious recipe without suppressing your appetite.
Cod is a migratory fish that breeds in cold waters and is prized for its meat and oil. It can weigh up to 100 kilograms and reach 2 meters in size.
This recipe can be used not only with cod, but also with variations of fish.
material: Serves 5 people
- Dried cod 1/2k
- 4 large potatoes
- 2 ancho chiles
- 2 cloves of garlic
- 8 grains of black pepper
- 3 medium tomatoes
- 1 large onion
- 1 tablespoon chopped parsley
- 1 small can of olives
- 1 green pepper
- Vegetable oil
- Salty as you like
Soak the cod overnight to remove excess salt. Change the water occasionally if possible. Drain and crumble.
Boil the peppers in salted water and add the peeled and diced potatoes to a separate container.
Meanwhile, roast the ancho chiles, soak in water and mix with garlic and pepper. Fry the tomatoes and onions, chop them and set aside.
Heat the oil in a frying pan and fry the onions. When it becomes transparent, add the shredded cod and simmer for a few minutes over medium heat.
After a while, add the tomatoes and simmer for about 10 minutes. Add the ground ancho chiles, stir well, then add the potatoes, parsley, and paprika.
Adjust seasoning and simmer for a few minutes until sauce thickens. Serve immediately with white rice.