Cod with Roasted Red Peppers —and a Fall weekend in Miami
Cod with roasted red peppers seemed like an appropriate recipe to share on today’s post: Miami makes me think of fish, if for no other reason that it’s a coastal city and delicious fresh fish is widely available.
Cod, as you know, is one of my favorite varieties, and the ways to prepare it are endless (check below for other cod recipes). For today’s recipe of cod with roasted red peppers, the cod is cooked at low temperature and for a short time in extra virgin olive oil, then assembled with the dressed and seasoned roasted red peppers. The combination is both delicate and flavorful.
I have the blessing and the curse of having two sons that live far away, in different states. It’s a curse for obvious reasons —not being able to see them often enough, and particularly this year, with the Covid pandemic. But it’s a blessing because, when the restrictions have allowed, we have been able to visit them. Did I say they live in beautiful places? We couldn’t get tired of traveling to Miami or to Santa Barbara to see them.
Palm Court, Design District
Buckminster Fuller Fly’e Eye Done, Design District
Scary sights at Wynwood
We recently spent a few days in Miami.
To say the city looked and felt different from previous visits would be an understatement. Walking into our hotel lobby was like entering an enchanted castle: rich in beauty and exquisite decor —with high ceilings and floor to ceiling windows dressed in soft mauve velvet—, but very empty of life. The streets were no different, and neither were the restaurants. We had always in previous visits had to make reservations for dinner and brunch at our favorite restaurants. This time, walk-ins were the norm, with no wait.
A little shopping
Brunch at Lulu, Coconut Grove
The view from Frost Science Museum on a rainy day
The weather wasn’t fantastic, and we received a good dose of rain the few days we were there. Even though the temperatures were warm and comfortable, enjoying the beach, one of our favorite pastimes, was not a good option. What a great opportunity, then, to visit the Pérez Art Museum, which we hadn’t visited before. Contradictory information on their website and their voice message had us drive there, only to find the doors shut closed. The Frost Museum of Science, a few steps from the Pérez Art Museum, was a good Plan B.
Walking around the University campus and visiting Ethan in his studio to see his latest projects and work did not happen either, as the school had very strict rules regarding visitors. Visiting with with our family —aunt, cousins, nephews and nieces, whom we often get together with when we are in Miami? Nope. The fear of getting together in a large group in Covid times was too great.
Given all we couldn’t do could make it sound like our visit was a flop, right? Nothing further than the truth. Our visit was fantastic, enjoying time with Ethan as his studies allowed, visiting him in his new apartment and meeting his friends and roommates (briefly and with masks on, of course!), walking around and admiring the gorgeous murals at Wynwood, or windowshopping (and even doing some shopping!) at always striking Design District — eye candy for lovers of architecture and design— were some of our pastimes. Miracle Mile in Coral Gables, Coconut Grove, or Lincoln Road in South Beach were some of our other stops, always outdoors, always masked, taking in all we can’t do or see in our home state of Indiana.
Did I mention the wonderful meals we had? Yep, you can imagine eating and restaurants are one of our favorite pastimes when traveling, and after a number of visits to Miami, we have a few favorites that we visit time and again.
Now back at home, and facing a new wave of the covid pandemic, we’re glad we could get out of the city, if only for a few days. I’m back in the kitchen, trying new dishes and old favorites, always simple but with the best ingredients I can find —like this cod with roasted red peppers.
Some of our food stops this weekend:
Bulla Gastrobar (Coral Gables)- Because we always have a craving for Spanish tapas and dishes
Salumeria 104 (Coral Gables)- The most incredible handmade pasta, in all its forms
Lulu (Coconut Grove)- A favorite for Sunday morning brunch
Monty’s Raw Bar (Coconut Grove) – fresh seafood on the waterfront
Rosetta Bakery (South Beach)- The best cortado and baked goods
Other cod recipes on Mama Ía blog:
- Salt cod fritters
- Cod and cauliflower soup with rice
- Cod in salsa verde
- Braised cod with white beans
- Cod in smooth pisto sauce
- Esgarraet
COD WITH ROASTED RED PEPPERS - Bacalao con pimientos rojos
Equipment
Ingredients
- 2 lbs fresh cod filets
- 1 plus cup olive oil enough to almost cover the filets
- 2 large red peppers
- 4 Tbs extra virgin olive oil
- 2 garlic cloves
- 1 Tbs vinegar
- 1 tsp pimentón de la Vera
Instructions
- Roast the peppers on a gas stove or broil them in the oven, rotating them so they blacken on all sides. When cool enough to handle, peel and slice them into thin strips. Reserve the juices.
- Place the cod loins in an earthenware casserole and cover with the oil. Place on the stove at very low heat and remove the pan from the heat source when barely starting to warm up. Cover and let sit
- Slice the garlic cloves very thinly. In a medium skillet, heat the 4 Tbs olive oil. Sauté the garlic, add the vinegar and the pimentón de la Vera and stir. Add the peppers and juices and cook at low heat for about 8 minutes
- Remove the cod from the oil and place on a platter. Top with the red pepper mixture
- I like to serve it with baby roasted potatoes
November 1, 2020 @ 9:30 pm
Thank you. I am always looking for something full of flavor to go with cod with ingredients that I can make use of from my veggie bin in the frig. Ah, I’d never have thought of this combo, but it is delicious, creative, and everyone in the family loves it.
November 2, 2020 @ 12:18 pm
I love this dish. Cooked this way, the cod is extra flaky and tender (the trick is to remove the pan from the heat source before the olive oil gets too hot). And the roasted red pepper mix makes it full of flavor. I think you’ll love it.
Natacha xx