For 4 persons
For the bacalao you will need:
- 4 loins of desalted bacalao,
approx. 250 -260 grs each
- olive oil for frying
For the fried green peppers you will need:
- 6 green peppers
- 1 clove garlic, sliced thinly or minced
- 100 grs virgin olive oil
For the caramelized onion you will need:
- 5 large onions
- 1 teaspoon salt
- 1 teaspoon sugar
- 150 grs virgin olive oil
The green peppers/pimientos:
Cut the green peppers into approx. 2 cm wide strips.
Heat the virgin olive oil in a pan/skillet and fry the peppers at high heat. When they start to soften and before they lose their brilliant green colour, remove them with the aid of a skimming ladle. Sauté the minced garlic In the same oil, remove it and mix with the peppers. Season with salt and set aside.
The caramelized onion:
Cut the onion into fine strips. Heat the virgin olive oil in a saucepan, add the onion and sauté a few minutes over high heat. Continue the cooking slowly, until the onion is done and has taken on a an appetizing golden colour. Adjust the seasoning. Put aside.
Cut the bacalao loins in half, so that you have 8 pieces of approx. 125 grs each. Dry off any eventual excess humidity.
In a pan, heat the olive oil until it starts to smoke, then put in 4 pieces of bacalao – it is best to fry them in batches so that the oil maintains the ideal temperature. Turn the loins over within 3 to 5 minutes in order to finish the cooking. They should be fried through, nicely browned but still juicy inside. Proceed in the same manner for the second batch.
Finishing touches and presentation
Finish the frying without delay, put the loins on serving dishes on top of the fried green peppers and crown with the caramelized onion.