Cod in tomato sauce

Inspired from a Peruvian recipe of 'corvina Chorrillana'

For 4 people

• 4 fillets of cod

• 2 tablespoons flour

• 2 tablespoons vegetable oil

• 4 tomatoes

• 2 onions

• 3 garlic cloves

• Bunch of parsley (or coriander)

• 1 teaspoon oregano

• 1 chili

• Fish broth

• 1 lime (optional)

1. Flour the fillets of cod. Heat a frying pan with 1 tablespoon oil. Fry the cod on each side until golden and reserve.

2. Peel and chop the onion and garlic. Wash the parsley, tomatoes, and chili, then chop. Heat a pan with 1 tablespoon oil. Cook the onion for a few minutes until soft and golden, then add the garlic and chili, cooking for 1 minute. Add the tomatoes and parsley. Add the fish broth to adjust the consistency. Do not fully cover the mixture with it. Cook for 8 minutes.

3. Add the cod, and cook for 5 more minutes with the lid on.

4. Serve with polenta, add lime juice, and sprinkle parsley.