johnnyd's Quick Meditteranean Cod A fisherman friend dropped by with 20 lbs of fresh cod. What to do? I remember a tomato-based cod stew from Spain/Portugal that I tried to re-create here. Feel free to adjust/add/subtract at will. Also, use as a base for "Zarzuela", a spanish seafood "riot of the table", or other tomato-based seafood creations. Sauce: 1 large onion - chopped 1 poblano pepper - chopped 3 cloves garlic - chopped Oregano - liberal shakes Saffron - one healthy pinch 1 tsp whole coriander seed 1 tsp paprika 1 big bayleaf simmer above gently in rendered salt pork fat (or Olive Oil) until soft and fragrant, then add 2 cans diced tomato w/ juice 1 cup chicken stock 1 cup white wine 1/2 lb sauteed chorizo slices simmer gently for fifteen minutes, then add 3 or 4 pounds of codfish cut in two-inch chunks salt pork cracklings if desired. Keep heat low and allow Cod to come to temperature and become firm. Cod will flake apart into sauce. Serve with good country bread and white wine. Keywords: Seafood, Spanish/Portugese ( RG1981 )
