Very easy way to transform somewhat plain boring white fish like cod or haddock into delicious colorful dish with a spice level adjustable to your taste. Served cold or room temperature, you can take it to work for lunch, serve at brunch buffet or as a dinner appetizer
Ingredients:
- White fish (cod, haddock, flounder) – 2 lbs
- Shallot (or small onion) – 1
- Carrots – 1-1.5 lbs
- Tomato sauce – 2 tbsp (you can use fresh a couple of tomatoes, ketchup, some spicy sauce you have or like, and or tomato paste)
Directions:
- Place your fish into a casserole dish, sprinkle with olive oil, season with salt and pepper ( you can also sprinkle some lemon juice)
- Bake in 375 °F oven for about 30 min till fully cooked.
- Finely chop shallot (or onion), grind carrots (with manual grinder or in a food processor)
- Add 3 tbsp light olive oil or some other neutral oil into a heavy pan
- Start roasting shallot on a medium heat till it is translucent, then add shredded carrots. You might need to add some oil
- Roast your vegetables till golden color, the add your tomatoes or tomato sauce/paste, season with salt, pepper, add some red pepper flakes if you want to make it spicy.
- Reduce the heat to low, add 1 or 2 bay leaves, cover your pan with a lid and simmer till your sofrito is fully cooked and soft.
- Split cooked fish into small pieces with a fork.
- Load the sofrito on top of the fish, better to do it while it’s still hot or at least warm so that the taste of vegetables penetrates the fish
- Sprinkle with good olive oil.
- Let it cool down on counter top and put in the fridge for several hours. Sofrito will “marinate” the fish, adding it a color and spice
- Serve cold.
