Codfish omelet, a perfect easy recipe for Lent
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Total: 2 h 55 min Diners: 4
Lent is a time when the blood changes and the desire to eat codfish increases. Far from the gastronomic frugality that the Bible asks of us, in Spain, it is customary that, whether you are Roman Catholic or not, during these dates meat consumption is limited and fish consumption increases. This issue goes beyond ideologies, religions and politics; it is a mere gastronomic tradition and… Is there anything that unites more than a copious meal and an extensive after-dinner conversation?
To this tradition is closely linked the consumption of cod. While it is true that today, we have no problem to get any seafood in any remote village of the national geography; 500 years ago, when religion did rule the kingdom on pain of incurring high misdeeds, cod was the only fish that came to every house. It was salted, kept in large barrels and transported in carts to be enjoyed during the vigil season.
Precisely, that cod would reach so many places is what made and propitiated the appearance of such a multitude of regional recipes. It could almost be said that there are as many codfish recipes as there are provinces, but there are some that never fail and that are the hallmark of popular gastronomy, such as, for example, the extensive world of codfish omelettes. In this section there are not only as many preparations as there are places, but also as many as there are homes. When it came to preparing this recipe, family and close friends were polled, and there were only a couple of versions that coincided. Everyone, from his father and mother, prepares the omelette as he or she pleases and that is precisely the magic of cooking.
The union of peoples, cultures and traditions in the same plate of hot food or around a rounded, golden and perfect cod omelette (or a golden cod that is still egg, cod and potatoes) or whatever. As it was said in the movie Ratatouille… “Everyone can cook” and, of course, we add, versioning the recipes at will. Against tastes, flavors and against recipes, versions! Of course, as long as the result is good, beautiful and balanced.
How to make a cod omelette
Ingredients
. Country eggs, 3 pc Country egg yolk, 5 pc White onion, 2 pc Desalted cod, 200 g Roasted red bell pepper strips, 50 g Salt, c/s Extra virgin olive oil, 6 tablespoons
Step 1
The first thing we will have to do is caramelize the onion. To do this peel the onions, split them in half and cut each half into julienne strips, in very thin strips so that it caramelizes earlier and more easily.
Step 2
Add all the onion in a pot, if you use an iron one it is better because it condenses the heat more, with a pinch of salt and also with three/four tablespoons of olive oil. Stir lightly and cover. Let it cook over medium-low heat and from time to time open and stir. It doesn’t matter if it sticks slightly to the bottom because stirring removes the browning and unifies the color. We will leave it until everything is very tender and lightly toasted. If necessary, lift the lid at the end and let the liquid evaporate.
Step 3
Sit the onion in a frying pan and add the cod previously desalted and well strained and cook over high heat, we want the cod is not done much and that the water evaporates. If we see that it is necessary we can strain it once the cod is already cooked, so that it does not overcook and remains juicy.
Step 4
Whisk the eggs with the yolks, add the roasted bell pepper and also the cod and onion mixture and a pinch of salt, stir well and let stand for about 15-25 minutes.
Step 5
Cook the omelette like a potato omelette, watch the video to see some fundamental tricks to make it come out phenomenal 😉
