Cod and lentil stew

Cod and lentil stew

Bacalao con dentejas salteadas

By
From
Spanish Made Simple
Serves
4

A truly healthy dish, simply cooked with a convenient tin of cooked lentils. Across Castilla pulses are so popular, particularly as part of stews. We should all eat more pulses.

Ingredients

Quantity Ingredient
7 tablespoons olive oil
5 garlic cloves, thinly sliced
1/2 onion, thinly sliced
2 red chilli peppers, chopped
1 teaspoon sweet pimenton
1 x 410g tin cooked lentils, drained
25ml amontillado sherry wine
a handful fresh flat-leaf parsley, Leaves separated
4 x 200g cod loins
salt
freshly ground black pepper

Method

  1. Heat 6 tablespoons of the oil in a pan over a medium heat and cook the garlic, onion and chilli until the onion is light golden. Sprinkle over the sweet pimentón and quickly add the lentils and sherry wine. Season with salt and pepper, add the parsley leaves, stir to combine and then immediately turn off the heat.
  2. Add the remaining tablespoon of olive oil to another pan over a medium heat and cook the cod loins, skin side down, for about 5 minutes depending on the thickness of the loin, before flipping it over to finish cooking on the other side for a minute or so. Season to your liking.
  3. Serve the cod loins with the lentils and a drizzle of olive oil on top.
Tags:
Spanish
simple
weekday
tapas
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