Pickled cod \"Puerto Rico\"

Name: Pickled cod \"Puerto Rico\"
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 kg Cod fillet; 7-10 Tbsp Juice of 1 lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4-5 Tbsp Flour; 8 TABLESPOONS Oil; 1 untreated lemon; 1 glass (156 ml; drained weight 85 g) green olives; 1 green pepper; 1 medium onion; 1 Garlic clove; 150 ml White wine vinegar; 1 TEASPOON ground chili; 8 small bay leaves; 4 Cloves

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 kg Cod fillet
7-10 Tbsp Juice of 1 lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
4-5 Tbsp Flour
8 TABLESPOONS Oil
1 untreated lemon
1 glass (156 ml; drained weight 85 g) green olives
1 green pepper
1 medium onion
1 Garlic clove
150 ml White wine vinegar
1 TEASPOON ground chili
8 small bay leaves
4 Cloves

Directions

1
Wash the fish fillet and dab dry. Sprinkle with lemon juice and leave to stand for about 5 minutes. Dab a little bit and cut into small pieces. Season with salt and pepper. Turn the fish pieces in the flour.
2
Heat 4 tablespoons of oil in a coated frying pan. Brown the fish pieces all around, then fry for about 4 minutes at medium heat. Then place in a mould. For the stock, wash the lemon and cut into slices.
3
Drain the olives, remove the seeds. Clean, wash and chop the peppers. Peel onion and cut into rings. Peel garlic and cut into thin slices. Put lemon slices, olives, paprika, onions, garlic, vinegar and 100 ml water in a pot.
4
Add ground chilli, bay leaves and cloves and bring to the boil for about 1 minute. Add the remaining oil. Pour the marinade over the fish pieces and cover and leave to stand for approx. 24 hours. Serve with fresh bread.