Ingredients to make Cod with ancho Chile:
- ¾ cup olive oil
- 20 garlic cloves
- 1 large onion finely chopped
- 6 units of Ancho Chiles ground
- 2 units of tomatoes chopped and without seeds
- 1 cup tomato puree (no sugar)
- ¾ kilogram of cod
- 25 units of Olives with sliced bell pepper
- Pretty Chopped Parsley
- 2 units of julienne canned bell peppers
- 300 grams of Galena potatoes cooked
- 5 units of chopped canned long chili peppers
- 4 units of Long Chiles to garnish
How to make cod with ancho Chile:
- Before getting down to work, you must prepare all the ingredients. So, when you grind the ancho chiles, you should do it in a blender and, if you want it to be spicy, leave the seeds. On the other hand, you will have to leave the cod to soak overnight, changing the water at least 4 times. Then cook it and crumble it. Finally, if the potatoes are not too small, cut them in half.
- Now that you have everything ready, take a large pot and brown the garlic cloves in the olive oil. When they are golden, remove them and add the chopped onion, let them fry. When it becomes transparent, add the ground ancho chiles, and add the chopped tomatoes and the tomato puree.
- Let it boil a bit and add the shredded cod, the olives, the chopped parsley and the julienne bell peppers. Stir and let everything fry together.
- To finish the cod recipe, add the potatoes and the chopped long chilies. Stir well and garnish with the whole chiles. And ready! Serve the cod with hot ancho Chile. And, as a garnish, you can prepare some refried black beans and wild rice, accompanied with slices of baguette bread drizzled with olive oil and sprinkled with chopped parsley, baked until toasted.
