Brined Codfish

Name: Brined Codfish
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 4 (4-6 oz each) fresh codfish fillets; 1/2 cup white vinegar; 2 tablespoons canola oil; 1 large onion, cut into thin strips; 1 large red pepper, cut into thin strips; 2 crushed garlic cloves; 1 cup ripe tomato, diced and seeded; Salt and pepper to taste; Black olives for garnish (optional)

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Prep 15 min
Total 24 hr 15 min
Ingredients 9
Servings 4

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Brined codfish is very popular in both Europe and Latin America. There are many different ways of preparing it. Each and every one of them is simply delicious, whether it’s made with salted or fresh codfish. Here’s one of the variations.

by Qué Rica Vida Cocina

Updated Nov 20, 2015

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Ingredients

4 (4-6 oz each) fresh codfish fillets
1/2 cup white vinegar
2 tablespoons canola oil
1 large onion, cut into thin strips
1 large red pepper, cut into thin strips
2 crushed garlic cloves
1 cup ripe tomato, diced and seeded
Salt and pepper to taste
Black olives for garnish (optional)

Directions

1

Wash the codfish fillets in plenty of water and carefully dry with paper towels.
2

Place the fish in a container and add the vinegar. Cover the container and refrigerate for 24 hours.
3

Once the marinating time is up, remove the fillets from the vinegar and dry with paper towel.
4

In a large skillet, heat the oil over medium heat. Add the onion, pepper, garlic and tomato. Sauté until soft, 5-7 minutes.
5

Incorporate the fish fillets. Taste and add salt and pepper to taste. Reduce the heat to low and cook for 3 minutes on each side.
6

You may garnish with black olives, if you wish, and serve hot.

Expert Tips

tip 1
You can serve it with delicious white rice.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

Brined codfish is very popular in both Europe and Latin America. There are many different ways of preparing it. Each and every one of them is simply delicious, whether it’s made with salted or fresh codfish. Here’s one of the variations.