Cod Casserole

Cod Casserole

Course Main Course


  • 1 lb. sliced potatoes
  • 1  tablespoon Iberia garlic
  • 1 large white onion
  • 1  large green pepper
  • 1  teaspoon sweet paprika Paprika
  • 1 8 oz. can Iberia Tomato Puree
  • 1 7 oz. can San Marcos Chipotle Sauce
  • ½  cup Iberia Olive Oil
  • ¼ cup wine vinegar
  • ¼  cup Iberia Dry Wine
  • 4 oz. Iberia Pimentos
  • ½  cup Iberia Pitted Olives


  • Rinse the cod in fresh water to remove excess salt and soak in water for two hours. Change the water, rinse it again and soak it overnight.
    Remove the cod from the soak and bring it to a boil in fresh water for about 20 minutes until it softens. Drain it and let it cool.
    If cod has skin and bones, clean the cod by removing all the skin and bones and cut into small pieces.
    Peel the potatoes and cut them into slices about ½ inch thick.
    Cut the onion and green pepper into slices
    Drain the can of pimentos and cut them into thin strips
    Combine garlic, paprika, vinegar and dry wine.
    Using a pan with a lid add half the oil. Place the potato slices until the bottom of the pan is covered. Distribute the cod on top of the potatoes, place the sliced onions and green peppers in over the cod.
    Toss the garlic and paprika mixture with vinegar and dry wine. Bathe everything with the tomato puree and the remaining oil.
    Cover the casserole and put it on low heat for 25 or 30 minutes until the potatoes are very soft but firm. Uncover and distribute over the olives and pimentos.
    Serve in the same pot, with white rice and fried sweet plantains.



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