Cod with tomato

In a frying pan, with a drizzle of olive oil, fry the onions previously cut into julienne strips with the garlic clove, the thyme and a pinch of salt. It is important to cover the pan so that the onion caramelizes over medium heat. NOTE: For more flavor, crush the garlic clove with a knife, without removing the skin.

When the onions are well poached, add a splash of cooking brandy or rancid wine. It is optional but it will enhance the flavor of the cod even more. Next, we crush the tomatoes with the help of a blender.

Remove the sprig of thyme from the pan and add the crushed tomato and a little parsley. Let it cook with the pan covered, over medium heat. NOTE: Stir from time to time so that it does not burn and until the sauce is well integrated and cooked.

In the meantime, dry the cod, which has previously been soaking overnight in the refrigerator, with an absorbent paper towel and dredge it in chickpea flour. This step will give the cod a crispier texture. Then we mark it in another frying pan with a little olive oil. NOTE: I have used a fresh and desalted cod that I have left to rest in the refrigerator, changing the water until its consumption.

Finally, add the beans to the sauce and mix well. Add the cod, cover and let it finish cooking over low heat, so that it makes the "chup chup chup". Ready to serve and enjoy!