- 1 pound of cod or dover sole
- 4 oz or small jar of roasted bell peppers
- 1/2 cup of pitted kalamata olives or green olives
- 1/2 small onion
- 2 cloves of garlic
- 1/2 can of fire roasted tomatoes
- Half a jar of smoky morita salsa
- 1 cup of vegetable stock
- Salt and pepper
- 1 cupof rice
- 3 bay leaves
This is not exactly the way they prepare in Basque country, but our take on it. Traditionally, salted cod is used, but we like fresh cod or dover sole. Start by preparing rice, so it is ready once you done with a fish. For 1 cup of rice, we use 2 cups of water. Wash rice first, dry it with clean towel. Add to cold water with some salt and boil at medium temperature. Once the water starts boiling add bay leaves.
Now fish preparation. Add chopped onion and garlic to the pan with olive oil.Sautée until soft. Add vegetable stock, morita and pureed roasted tomatoes. Mix it together. Season with salt and pepper. Add sliced bell peppers and olives. Add seasoned fish. Dover sole will cook super fast with no need of turning. Cod you might want to change sides after few min. Finish with dill. Serve with rice.
Pairs well with Txakoli rosé, lighter reds like beaujolais or grignolino.