Salted Cod with Stewed Tomatoes and Olives - Wesson

Salted Cod with Stewed Tomatoes and Olives - Wesson

Prep Time

10 minutes

Cook Time

20 minutes

Total Time

30 minutes

Yields

6

Directions

  1. Rinse salt cod to remove any loose debris and place in a ceramic or glass bowl.
  2. Cover cod with cold water and refrigerate 24–48 hours, changing water 2–3 times per day.
  3. After 24 hours, boil a small test piece to check salt level and repeat soaking if still too salty.
  4. Check cod for bones and remove any found.
  5. Heat Wesson Corn Oil in a large skillet over medium and sauté onion until transparent.
  6. Add garlic, oregano, cumin, chipotle powder, and bell pepper and sauté a few more minutes until peppers begin to soften.
  7. Add plum tomatoes with half the tomato liquid and vegetable broth.
  8. Place cod gently in the mixture and add capers and olives.
  9. Bring to a simmer, cover, reduce heat, and cook 20 minutes or until cod is cooked through.
  10. Serve topped with avocado chunks and fresh cilantro sprigs.

Ingredients

  • 1 1/2–2 lbs Salt cod
  • 1/4 cup Wesson Corn Oil
  • 1 large Onion, sliced
  • 2 cloves Garlic, minced
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Cumin, ground
  • 1/2 tsp Chipotle powder
  • 1 small Bell pepper, thinly sliced
  • 19 oz can Plum tomatoes, chopped
  • 1/2 cup Vegetable broth
  • 2 1/2 tbsp Capers, drained
  • 1 cup Pimento-stuffed Manzanilla olives, drained
  • 1 large Avocado
  • 1/2 cup Cilantro, fresh