Spanish style cod

Ingredients:

120g skinned tomatoes

60g red sweet pepper

30g rice

20g cod

1 teaspoon olive oil

More details

Print

Share this on

Put the rice in the rice cooker with 45ml of water.

Pour the water into the water tank (level 3) and start steaming.

Boil water in a pan, take 2 or 3 large tomatoes, cut a cross shape into the bottom of the tomatoes (opposite side to the stalk).  

Immerse the tomatoes in the boiling water for around 30 seconds, drain and immerse in very cold water.   Remove the skin using a knife.

Cut the tomatoes in half and remove the seeds.

Clean the sweet pepper, remove the stalk.Cut it into two pieces so that you can remove the seeds and white inner skin.   Finally, cut into fine strips.

Pass your finger over the cod filet to check that there are no more bones and cut it into small pieces.

Put the tomatoes, sweet pepper and cod in the steamer basket.

Pour the water into the water tank (level 3) and start steaming.

When the food is cooked, remove the steamer basket and keep the cooking liquid in a small container.Put all the cooked food in the blender bowl with the olive oil.

Blend adding some of the cooking juice until you obtain the desired consistency.

 

Cooking tip

When you scald the tomatoes, the skin comes unstuck at the bottom of the tomato where it was slit.   This makes it very easy to peel it with a knife.

 

For those interested in nutrition

There is still time, at the beginning of autumn, to enjoy tomatoes and sweet peppers.Admittedly, these are summer vegetables, but tomatoes are still produced through into most of autumn.  Later, instead of using tasteless tomatoes, it will be better to take frozen cubed tomatoes. Deep freezing does not destroy the taste, no additives are necessary, unlike in the case of tinning.   Only the texture is damaged by deep freezing, but this is not a problem for this recipe since we reduce the result into a purée. 

  • Age 9-12 months
  • Type of dish Main courses

Write a review

Spanish style cod

Spanish style cod

120g skinned tomatoes

60g red sweet pepper

30g rice

20g cod

1 teaspoon olive oil