ROASTED RABBIT

A different meat today. Rabbit. I know. I know. Some of you will find this meat dish a bit discouraging. But it is a delicious meat. It does not have much fat. And you can cook it in many ways. Let’s try something different. And do not be afraid. It is good.

Ingredients:

1 rabbit

3 tablespoons extra virgin olive oil

1 teaspoon red wine vinegar

2 cloves of garlic, chopped

1 teaspoon Spanish pimentón

Some salt to taste

Some freshly ground black pepper to taste

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 teaspoon dried parsley

1 teaspoon dried oregano

The first step is preparing the rabbit. If it is not clean, clean and wash the rabbit well. Nowadays if you can buy rabbit meat, it is already clean. So you do not have any excuses.

Then mix the rest of the ingredients. Mix the herbs with the extra virgin olive oil and the vinegar. Rub this on the rabbit and let it marinade, covered, for one hour at least in the fridge.

Take it out from the fridge and let it go to room temperature. Put the rabbit in a preheated oven to 350ºF. Roast it for about one hour. But it is important that the meat is well done. Rare rabbit is not good. So make sure the rabbit is well done. If you see that the meat is getting dry, you can rub it with a mixture of oil and water.

And then your rabbit will be ready. You can serve it with a salad. Roasted potatoes are also a good side for the rabbit.

Do not be afraid of cooking rabbit. If you give rabbit a chance, you will be happy with it. Lean meat, and very delicious with the herbs. Enjoy!

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HUEVOS RELLENOS

Deviled Eggs! So many memories from my childhood! Very common in many countries. Lots of ways of making them. But always with a common ingredient, of course. Hard boiled eggs. Let’s make some Deviled Eggs!

Ingredients:

5 eggs

1 3-ounce tuna can

1 teaspoon Sriracha Hot Chili Sauce

1 tablespoon mayonnaise

10 teaspoons mayonnaise

Some salt to taste

Some freshly ground black pepper to taste

Some roasted red pepper

The first thing will be boiling the eggs. Put the eggs in a pan and fill with water. Heat it and bring it to a boil. Cook for about ten minutes. Let them cool. When they are cold, remove the shells from the eggs. Cut the eggs in half lengthwise. Remove the egg yolks and put them in a bowl or container, but reserving two yolks. Blend and mix the yolks a little. Remove all the liquid from the tuna can. Then add it to the bowl. Mix well. Now you can add one tablespoon of mayonnaise and the Sriracha Hot Chili Sauce. Mix well again. Add some black pepper and salt to taste.

When everything is well mixed, you can start filling the eggs. Once they are filled, cover them with the rest of the mayonnaise sauce. Then take the two yolks that we reserved and grate them over the eggs.

The last thing will be cutting the roasted red peppers in strips and decorating the eggs. Put two strips making a cross on top of every egg. That will make them even more delicious.

Put them in the fridge for at least two hours. They will be ready then. Perfect as sides, for parties… And of course, remember that you can give your touch to your Deviled Eggs. Use your imagination. Enjoy!

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PORRUSALDA

Cod and leeks. Those are the main ingredients of this delicious recipe from Spain. A wonderful soup. Let’s start cooking.

Ingredients:

2 pieces of salt cod

3 leeks

2 potatoes, peeled and cut in pieces

4 cups vegetable broth or water

1 teaspoon parsley

1 teaspoon pimentón

1 clove of garlic, sliced

Some freshly ground black pepper, to taste

Some salt, if needed

Some extra virgin olive oil

The first thing we have to for this recipe is preparing the cod. You have to soak it in water for at least 24 hours, changing the water every three hours.

You will have to prepare the vegetables. Clean the leeks properly, making sure you get rid of all the dirt that they can have. Wash them well. Once the leeks are washed, cut them in pieces.

Start cooking putting the pieces of potato in a pan with the water or broth. At the same time, sauté the leeks in another pan using hot oil but on a low fire. Three minutes later, add the cod, that you will have broken up into small shreds previously. Add the black pepper and taste it to see if some salt is needed. Let it cook for three more minutes.

Now add the potatoes and their liquid (water or broth) to the pan with the leeks and the cod.

To finish the dish, sauté the slices of garlic in another pan with some drops of hot oil, adding the pimentón at the last moment when you remove the pan from the fire. Once you have done this, add the garlic to the main pan and serve. Enjoy!

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HOLLOW POTATOES

A different recipe. Potatoes in an interesting approach. Popular in some parts of Spain, but not everywhere. Now you can cook them. Let’s cook.

Ingredients:

2 potatoes

2 eggs

3 tablespoons flour

1 bay leaf

Some salt to taste

Some freshly ground black pepper, to taste

½ teaspoon baking powder

½ teaspoon turmeric

Some extra virgin oilve oil

To start, wash and peel the potatoes. Cut them in pieces. Then boil them in water with a bit of salt the bay leaf. Once the potatoes are done, rinse them in cold water. Remove the bay leaf. Mix the potatoes with the eggs. Add the flour and mash everything well. Add the baking powder and some salt and black pepper. I like to add some turmeric. Just to add a bit of colour. We must get a mixture to make like a sort of croquettes later.

If it is needed, you can add more flour, but do it little by little anyway. When you have the mixture, let it rest for 15 minutes.

Then, with the help of a wooden spoon, shape the potato croquettes. Heat some oil in a pan and when it is hot, fry the Hollow Potatoes. Some minutes on one side, some minutes on the other side.

If you want, you can add some herbs to the mixture, but do not overuse herbs. Serve hot. You can serve them as a tapa or as a side. They are different and delicious. Enjoy!

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BONITO IN TOMATO AND PEPPER SAUCE

A wonderful fish dish for today. Bonito! I love Bonito. If you cannot find it, you can use regular tuna. Let’s cook.

Ingredients:

½ chopped green pepper

½ chopped onion

1 clove of chopped garlic

2 good cuts of Bonito or tuna

Some extra virgin olive oil

1 cup crushed tomato

½ teaspoon thyme

½ teaspoon oregano

Some salt to taste

Some freshly ground black pepper, to taste

First, prepare the vegetables. Chop the onion, the green pepper and the garlic. Next prepare the bonito. Cut it in pieces.

Heat some oil in a pan and when it is hot, fry the bonito for a couple of minutes. Remove the bonito from the pan and reserve.

Next, add some olive oil to the pan, heat it and sauté the onion and the green pepper for about two minutes. Then add the garlic. Cook for one minute and then add the tomato. Add the herbs and salt and pepper to taste. Simmer for some ten minutes and then add the bonito to the pan. Simmer for two more minutes, till the bonito pieces are warm. When the bonito is warm again, the dish is ready. Ready to eat. Eat it with some good bread and enjoy!

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HAKE PAPILLOTE

Some fish for today. We should eat more fish. Hake is a very popular fish in Spain. It is considered one of the best in my country. I will cook it in a different way today. Papillote. Let’s cook.

Ingredients:

2 green onions

½ carrot

1 clove of garlic

¼ red pepper

¼ green pepper

1 pound hake

Some salt to taste

Some freshly ground black pepper, to taste

½ teaspoon parsley

½ teaspoon oregano

1 teaspoon Sherry vinegar

1 teaspoon extra virgin olive oil

First prepare the vegetables. They have to be finely cut. Carrots and peppers in julienne. Garlic and green onions chopped. Then prepare the hake. We want clean fillets  Remove the skins and bones from the hake. Once the fish is clean, put it on a piece of foil and add some salt and freshly ground black pepper to taste. On top of it, put the vegetables. Then add the parsley and the oregano. Finish it with the vinegar and the olive oil. Close the foil and take it to the oven, preheated to 350ºF. Bake it for about 25 minutes. After that time, remove from the oven and let it rest for five minutes. Open the foil and serve.

A wonderful papillote. Enjoy!

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ONIONED TUNA

This is lovely. Another recipe from my childhood. Onioned Tuna. I really love it. Tuna is so good. And in this recipe it is really delicious. Let’s cook

Ingredients:

A big cut of fresh tuna

1 onion, julienned

2 cloves of garlic, chopped

1 tomato, chopped

1 bay leaf

1 teaspoon parsley

1 teaspoon oregano

Some salt to taste

Some freshly ground black pepper, to taste

Some extra virgin olive oil

1 tablespoon red wine vinegar

½ teaspoon sweet pimentón

To start with our recipe, heat a pan with olive oil. When it is hot, add the onion and sauté it. A couple of minutes later add the garlic and the tomato. Add the spices too: the bay leaf, the parsley and the oregano. Then add the vinegar and water if it is necessary. When the tomato and the onion are a bit done, add the tuna to the pan. Cook it about five minutes on one side and then do the same with the other side. Add the pimentón just at the last moment. Add salt and pepper to taste. Cover the pan and let it simmer for a couple of minutes. The fire must be very low. You can even turn the fire off. It depends on the piece of tuna. If you cook the tuna in small pieces, it will be faster. But I love those big tuna slices.

Serve hot, though cold it is also delicious. And enjoy!

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PINTO BEAN STEW

I love bean stews. We should eat them more often. Today we will eat Pinto Bean Stew. Let’s cook.

Ingredients:

1 cup dry Pinto Beans

½ chopped green pepper

½ chopped red pepper

½ chopped squash

½ cup chopped celery

½ chopped onion

1 clove of garlic, chopped

Some extra virgin olive oil

Some salt to taste

Some freshly ground black pepper, to taste

2 bay leaves

½ teaspoon oregano

½ teaspoon thyme

1 teaspoon Jamaican curry powder

½ teaspoon sweet pimentón

1 Spanish green guindilla, chopped

To start with our recipe you will have to soak the beans in water overnight. Make sure you use enough water. The next day remove the water and put the water in a pan with plenty of water. Add some olive oil, just a teaspoon and a pinch of salt. Cook the beans, bringing them first to a boil and then turn down the fire. Cook them till the beans are soft. When they are done, remove but keep the liquid.

While the beans are being cooked, we will prepare the vegetables. Heat some oil in a pan and sauté the the pepper, the celery and the onion. Add the squash, the garlic and the bay leaves three minutes later. Then add the oregano, the thyme, the curry powder, the pimentón and the guindilla too. Add salt and pepper to taste. Now, add the contents in the pan to the beans. And now we can add the liquid we want to our beans, according to your taste. If you like soup, add more liquid. If you prefer your beans thicker, add less liquid. Simmer for some minutes. And then serve and enjoy!

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ROMESCO SAUCE

This is one of my favourite sauces. Romesco Sauce. You can use it with fish, meat, vegetables… A very rewarding sauce. Let’s cook.

Ingredients:

2 dried red peppers

2 small mature tomatoes

1 garlic bulb

12 roasted almonds

12 roasted hazelnuts

A slice of bread

Some extra virgin olive oil

Some red wine vinegar

½ teaspoon pimentón

Salt to taste

Some freshly ground black pepper, to taste

A pinch of cayena pepper

First we will have to prepare the dried red peppers. Soak them overnight in a container. The next day, open them and remove the seeds. Then take the flesh of the peppers and discard the skin. Reserve the flesh.

The next step is roasting the tomatoes and the garlic. The oven has to be preheated to 400ºF. Roast the tomatoes for about 20 minutes and the garlic bulb for 10 minutes. When they are roasted, remove the skin from the garlic and cut them in little pieces. Wrap the tomatoes in paper for 10 minutes and then remove the skin from them. Get rid of the tomato seeds too. Then cut them in little pieces.

Take the bread and fry it a bit with some drops of olive oil. Then break it into pieces and reserve.

You can use a food processor or a mortar. I will use a food processor because it is more convenient.

Once we have all the ingredients ready, put them in a food processor. Add a bit of olive oil and a bit of good red wine vinegar. And start blending. What we have to do is blending, stopping and stirring the sauce so that we get a well blended sauce. And add more olive oil little by little. You might have to add some more vinegar too. Check that too. If you want, you can add some spicy ingredients, but do not add too much.

The secret is to taste the sauce so that we get the correct taste and consistency. You can get the consistency you like. I do not like it to be too soft. It is important not to add too much oil or vinegar at the beginning. It is better to be adjusting it in the process. Add some salt and freshly ground pepper to taste.

You can serve the Romesco Sauce once it is prepared or preserve it in a glass jar and let it rest. It is tastier after some time. Really delicious. Enjoy!

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GRILLED SARDINES

Sardines! So many memories! We should eat more fish. And more kind of fish like Sardines. They are delicious and healthy. If you are not eating them, you do not know what you are missing! Let’s cook them today!

Ingredients:

4 sardines

Some salt

Some extra virgin olive oil

2 cloves of garlic, chopped

Some fresh parsley, chopped

½ teaspoon pimentón, sweet or hot, to taste

Some drops of lemon juice

First, clean the sardines. Remove the head and the inner parts. Basically everything. We only want the fillets. You can also cook them without removing anything if the sardines are small. They are good in both ways. But I prefer to have just the fillets.

Then put some extra virgin olive oil in a grill pan. Just some drops. Heat the pan and then put the sardines. Fry them around three minutes and then turn them and cook them for 2-3 more minutes on the other side.

In the meantime, you can prepare a delicious seasoning. Mix three tablespoons of extra virgin olive oil with the garlic, the parsley and the pimentón. You can use sweet or hot pimentón. It is your choice but I prefer the hot one. Add some drops of lemon juice and mix well.

And everything is ready for our sardines. Serve them along with the seasoning. Use it generously on the sardines. And why not? Serve them with a good white wine. A recommedation: Portuguese Vinho Verde. I love it. You will. Enjoy!

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ARAGONESE LAMB

Back to my roots. The ideal thing would to cook this with Ternasco de Aragón, a very tender young lamb from Aragón, my home land. But as I could not get that, I will cook it with the lamb I could get in the supermarket. Let’s go to the kitchen.

Ingredients:

½ lb lamb steak

2 potatoes

Some extra virgin olive oil

1 clove of garlic, chopped

½ teaspoon oregano

½ teaspoon thyme

½ teaspoon rosemary

½ teaspoon parsley

¼ teaspoon sage

Some salt to taste

Some freshly ground black pepper

To start with our recipe, wash and peel the potatoes. Then slice them. Get ½-inch slices. Heat some extra virgin olive oil in a pan, and when it is hot, start frying the potato slices. Do it in both sides but do not fry them completely because they will go to the oven later. Get rid of some of the oil in the potato slices.

Then put the potato slices on an oven tray. The lamb must go on top of the potatoes. Add some salt, black pepper and some drops of olive oil. The oven must be preheated to 350ºF. Let it cook and have a look from time to time. If you see that the meat is too dry, you can add some drops of water or more olive oil. The lamb will be ready in 30-45 minutes, depending on how thick the pieces are. Always have a look to the meat in the oven. You do not want it too done.

Meanwhile you can prepare a seasoning with some extra virgin olive oil, the garlic and the herbs and spices: oregano, thyme, rosemary, parsley, sage, salt and black pepper. Mix this well. Five minutes before the lamb is done, add the seasoning to the meat, on top of it. Make sure the herbs are not burned.

Serve the lamb with the potato slices. Something delicious. Enjoy!

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MELOCOTÓN CON VINO

We will go to my land again. Peaches and wine. A delicious dessert. Easy and delicious. I probably tasted wine for the first time enjoying some Melocotón con Vino. Let’s get started.

Ingredients:

8 peaches
8 teaspoons sugar
A pinch of cinnamon or a stick.
A good red wine, if it is from Spain good, if it is from Aragón, the better.

Very easy to make. First, wash and peel the peaches. Then cut them in little pieces. Put them in a bowl and add the sugar and the cinnamon (if you use a cinnamon stick, remove it before serving). Add some wine, enough to cover all the pieces of peach. Mix well. Let it cool in the fridge for some hours before serving.
A fresh and delicious dessert. Enjoy!

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ARAGONESE SALAD

A salad for today. A salad from my land. A salad from Aragón. Especially good for the summer. But good for all seasons too. Let’s make it.

Ingredients:

1 egg
1 potato
1 tomato
1 clove of garlic
Some fresh lettuce
2 green onions
2 tablespoons chopped pickles
1 tablespoon capers
1 cup bonito del norte (high quality tuna from Spain, from a can) or albacore tuna
½ cup Spanish olives
Some freshly ground black pepper
Some Spanish extra virgin olive oil
Some red wine vinegar
Some salt to taste

First we will have to boil the egg and the potato. Once they are done, let them cool.
Then prepare the vegetables. Cut the tomato, the green onions, the lettuce the pickles and the garlic. Instead of pickles you can use regular cucumbers, of course.
Season your salad with the olive oil and the vinegar. Add some salt and pepper.
Mix everything well with the bonito del norte. I am normally careful when I do this because I do not want to break those beautiful pieces of bonito.
Taste it and if you do not have to add more salt, your salad will be ready. Really good for the summer. Fresh and delicious. Enjoy!

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ROASTED CHICKEN WITH POTATOES AND PEPPERS

Roasted chicken. A classic in many places. At least it is in Spain. With potatoes and pepper it is wonderful. I am already salivating. To the kitchen we go!

Ingredients:

1 red pepper
1 green pepper
3 potatoes
3-4 cloves of garlic
1 chicken
Some extra virgin olive oil
1 teaspoon thyme
1 teaspoon oregano
Some salt to taste
½ teaspoon freshly ground black pepper
Some lemon juice

First we will prepare the vegetables. Cut the peppers in strips and slice the potatoes. Chop half the cloves of garlic. If the chicken is not clean, clean it.
Mix some oil with the thyme, the oregano, some lemon juice, some salt and some black pepper. Brush the chicken with that oil, spices and lemon marinade and let it rest for a while.
Then take the chicken in a greased tray to the oven. This must be preheated to 375ºF. Cook it for 20 minutes.
After those minutes, add the vegetables and let it cool till the chicken is done inside and the potatoes are tender. It will be around 40 more minutes. But check it so that our dish is tender enough. It is a good idea to check if the chicken needs some liquid. We do not want our chicken to be too dry. Add some water or even more lemon juice.
And then the chicken will be ready. Something really good and easy to make. Roasted Chicken with Potatoes and Peppers. Carve and enjoy!

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GAZPACHO

A fresh and cold recipe for the summer. But not only for the summer. A delicacy from Spain. Tomatoes and vegetables for a delicious sort of cold soup. Let’s cook.

Ingredients:

4 tomatoes
1 green pepper
1 onion
1 clove of garlic (optional)
Some pickle or cucumbers to taste
A small loaf of bread
Some extra virgin olive oil
Some vinegar
Some salt to taste
Some cold water

It is very easy to make. It is important that the ingredients are really fresh. Except the bread. You can use bread made the day before. In fact, it is better like that.
First we will prepare the vegetables. To do this, cut them a bit so that the blender can work better. If you want, and if you have time, you can keep all the cut vegetables in the fridge for one night. That would be good. Add part of the oil and the vinegar and let it rest in the fridge. The next day, put them in the blender. And then blend. Little by little. Add more oil and vinegar to make the gazpacho to your taste. The secret is adding the exact amount of water to your taste. And some salt, of course. When you find your Gazpacho perfect for you, store it in the fridge.
It is a good idea to reserve some of the vegetables without blending them. When you serve your Gazpacho, add some of those vegetables. The moment you serve it, add some extra virgin olive oil.
And then, just enjoy!

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LENTILS WITH CHORIZO

Pulses. I love lentils. And I love chorizo. So let’s make Lentils with Chorizo today. We should be eating beans and pulses at least once a week. Or even more. And there are very good ways of cooking them. To the kitchen!

Ingredients:

1 cup brown lentils
2 bay leaves
Some extra virgin olive oil
½ chopped onion
½ chopped green pepper
1 chopped carrot
½ cup chopped squash
1 chopped chorizo
1 tablespoon chopped garlic
Salt to taste
½ teaspoon freshly ground black pepper
½ teaspoon oregano
½ teaspoon thyme
½ teaspoon rosemary
½ teaspoon basil
½ teaspoon cumin
½ teaspoon sweet Spanish pimentón (or paprika)
1 chopped tomato

Depending on the kind of lentils you use you will have to soak them overnight. Check the package of the lentils you use.
If you have soaked them, discard the water. Then put the lentils in a pan with enough water. Add some salt and some drops of olive oil. Cook the lentils. It is better if the heat is low. When they are almost done, we will remove the liquid from the lentils but we will reserve it.
While we are cooking the lentils, we can cook the vegetables. Put some extra virgin olive oil in a pan and heat it. Once it is hot, add the onion, the pepper, the carrot, the squash and the chorizo. Cook for some minutes and then add the garlic and the herbs and spices. Salt to taste and add some pepper. When the vegetables are almost ready, not too well done, though, we will add them to the pan with the lentils. Then it is up to you. You can add as much of the liquid we have reserved, depending on the way you like your lentils.
We only have to add the tomato. Keep on cooking for some minutes. The heat low, remember. And your lentils will be ready. Serve them hot. Enjoy!

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TUNA STUFFED RED PEPPERS

A delicacy from my childhood. I remember these red peppers from an eatery in my home city. There were delicious. Today I will cook them.

Ingredients:

Some roasted red peppers (from a jar or can)
Some bonito del norte (high quality tuna from Spain, from a can) or albacore tuna
1 beaten egg
Some flour
Some beer
Some extra virgin olive oil

To start with our recipe, take some roasted red peppers and remove as much water from them as possible. Do this carefully so that they do not break. Then, fill them with pieces of high quality bonito. If we need it, we can use some toothpicks to help hold the peppers. If you do that, remember to remove the toothpicks before eating.
The next step is to coat the peppers in batter. We will have prepared this batter before. To prepare it, mix the beaten egg, some flour and a little beer. What you have to do is try to get a quite sticky and thick batter. Peppers and bonito are already salted so I do not add any salt but you can add some if you want.
Once the peppers are well battered, put them in a frying pan with some very hot extra virgin olive oil. Fry the peppers till they are brown. Make sure that the peppers are well fried in a uniform way. When we can see that that they are brown, remove the peppers from the pan and put them on kitchen paper towel to get rid of some oil.
You can serve them hot or cold. Perfect for an entrée, perfect as a tapa or appetizer, perfect as a side. I can’t wait to make them.
Enjoy!

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GARLIC AND PARSLEY COD

Fish today. My beloved cod. Cooked in a very simple way but so delicious. Cod, garlic, parsley and olive oil. Let’s cook!

Ingredients:

Some cod fillets
Some flour
Some extra virgin olive oil
Some salt to taste, if necessary
Some parsley
Some chopped garlic.

If we use salt cod, first we will have to soak it for about 48 hours, changing the water several times. You can also use fresh cod. Frozen cod is another option, too.
We have to make sure that the pieces of cod are dry. If they are wet, we can dry them with some kitchen paper towel. When we have our cod ready to start cooking, we will coat it with flour, lightly. Then we will fry it in a frying pan with hot extra virgin olive oil. Not much oil and not for long. Do it in both sides. When the fish is ready, reserve it.
Then we will have to make a little sauce. Mix some extra virgin olive oil, some salt, some parsley and some chopped garlic.
To serve, spread some of the sauce on the fish and keep some aside to add more sauce if needed.
Ready to eat. Enjoy!

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FRIED EGGS AND CHORIZO

I am just salivating. I cannot avoid it. One of the easiest recipes for today. Fried Eggs and Chorizo. Not for every day but let’t make it today.

Ingredients:

Fresh eggs
Some extra virgin olive oil
Salt to taste
Some freshly ground black pepper (optional)
Some good Spanish chorizo
A pinch of dried parsley (optional)
Some good bread

It is not difficult to fry eggs. The eggs must be really fresh. That is very important.
First, heat some olive oil in a frying pan. Once it is hot, quite hot, cook the eggs one at a time. Crack an egg and add it to the frying pan. Let it cook for a while. From time to time take some oil from the frying pan and pour it over the egg. That will make our fried eggs fantastic. Add some salt to taste. And some pepper and parsley if you want.
At the same time we can prepare the chorizo. Just slice it and heat a bit in a pan.
We only have to serve our eggs. Pour some of the chorizo oil over the eggs if you want. Serve the eggs with the chorizo and some bread. Enjoy!

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SALT COD IN TOMATO SAUCE

We will cook some fish today. Cod, one of my favourite. Cod in Tomato Sauce. I will use salt cod. I prefer it to fresh cod. In Spain salt cod is very common. It has been used for centuries as a perfect way of preserving cod. Really delicious.

Ingredients:

½ pound salt cod
Some extra virgin olive oil
1 can crushed tomato
Some fresh parsley
1 tablespoon chopped garlic
1 teaspoon thyme
Some salt to taste
Some freshly ground black pepper

First we will have to prepare the fish. And to do that, we will have to start by soaking the cod in water overnight. We should change the water every three hours. It is important to be careful when you change the water so that the cod does not break. In general, depending of the salt water, you should soak the water from 12 to 24 hours. Nonetheless it is better to soak it for 24 hours. If you do that, you can always add some salt while cooking if necessary.
Once the cod is desalted, we will have to cook it. We will put some olive oil in a frying pan and when it is hot enough, we will cook the cod for some minutes. Not too much. When the cod is ready, we will reserve it.
Then we will start preparing the tomato sauce. We will heat some oil in a frying pan. When it is hot, we will add the garlic and half a minute later we will add the crushed tomato. Cook the sauce gently. Add salt and pepper to taste. At the last moment we will add the spices: thyme and parsley.
Finally, when the sauce is almost ready, we will add the cod to the sauce.
And in a couple of minutes we will have our Salt Cod in Tomato Sauce.
Serve hot and enjoy!

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