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Mexico Cod

A community recipe by

Not tested or verified by Nigella.com

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Introduction

Yep this is mexico version of fish.

Yep this is mexico version of fish.

Ingredients

Serves: 4

Metric Cups
  • 1 pinch of salt
  • 1 kilogram cod fillet
  • 2 pepper
  • onion
  • 6 cloves garlic
  • 1 chilli
  • 4 tomatoes
  • 50 grams ground almonds
  • 5 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2 tablespoons black olives
  • 2 tablespoons capers
  • 2 tablespoons raisins
  • 2 tablespoons fresh parsley
  • 2 tablespoons cinnamon
  • 1 pinch of pepper
  • laurel leaf or bay leaf
  • 1 pinch of salt
  • 2⅕ pounds cod fillet
  • 2 pepper
  • onion
  • 6 cloves garlic
  • 1 chile
  • 4 tomatoes
  • 1¾ ounces almond meal
  • 5 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2 tablespoons black olives
  • 2 tablespoons capers
  • 2 tablespoons raisins
  • 2 tablespoons fresh parsley
  • 2 tablespoons cinnamon
  • 1 pinch of pepper
  • laurel leaf or bay leaf

Method

Mexico Cod is a community recipe submitted by Martin The Cook and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Wash and cook the fillets, make them cool down in the stock, (cook them for 8- 10 minutes) take them out and cut in pieces.
  • Pre cook peppers in a oven and peel the skin off them, cut them in to cubes, Chilli and 3 garlic cloves prefry on a dry pan, take out the grain from chilli put 100ml of boiling water to it, peel the garlic.
  • In a dry pan prefry the almonds, peel the tomatoes and mix them with garlic chilli and almonds, onion and the rest of garlic, chop and make it just a little brown with the rest of oil in a pan.
  • Add the chilli with the rest, tomato paste, pepper, capers, olives, raisins and laurel leaves, stir it and cook for 15 m add salt pepper, and cinnamon :) Enjoy:)
  • Wash and cook the fillets, make them cool down in the stock, (cook them for 8- 10 minutes) take them out and cut in pieces.
  • Pre cook peppers in a oven and peel the skin off them, cut them in to cubes, chile and 3 garlic cloves prefry on a dry pan, take out the grain from chile put 100ml of boiling water to it, peel the garlic.
  • In a dry pan prefry the almonds, peel the tomatoes and mix them with garlic chile and almonds, onion and the rest of garlic, chop and make it just a little brown with the rest of oil in a pan.
  • Add the chile with the rest, tomato paste, pepper, capers, olives, raisins and laurel leaves, stir it and cook for 15 m add salt pepper, and cinnamon :) Enjoy:)
  • Tell us what you think