Cod in onions and tomato sauce

  • 4 big pieces salted cod
  • ½ kg ripe tomatoes
  • 2 onions, the fresher the better
  • 2 garlics
  • Salt, pepper, sugar, bay leaf and cumins



It is a tradiontal recipe in Jaén, specially at Easter.

Desalt the cod, so soak it into water and change the water every 8 hours,  several times ( 3 or 4 times).

Chop the onions into small thin pieces and fry them on low heat. Once they are fried (transparent), and start caramelizing, add the smashed garlics, remove them and add the grated tomato (or peel them and cut it into small pieces, which is better).

Add ½ teaspoon of sugar,  bay leaf and cumins, salt and pepper. Fry it all until you see the olive oil goes up to surface.

In the meantime, cut the cod into small pieces, flour it and fry it until browned.

Add it all to the sautéed onions and cook it for some more minutes.