Ingredients with Measurements:
- 1 lb. dried cod
- 2 lbs. potatoes, peeled and sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 tsp. paprika
- 1 tsp. cumin
- 1 tsp. dried oregano
- 1 bay leaf
- 3 tbsp. olive oil
- 2 cups water
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
Step-by-step instructions:
1. Soak the dried cod in cold water for 24 hours, changing the water every 6 hours.
2. Drain the cod and rinse it under cold water. Cut it into small pieces and set aside.
3. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, red and green bell peppers, paprika, cumin, oregano, bay leaf, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. Add the sliced potatoes and the water. Bring to a boil and reduce the heat to low. Cover and simmer for 20 minutes or until the potatoes are tender.
5. Add the cod to the pot and cook for another 10 minutes or until the cod is cooked through.
6. Remove the bay leaf and adjust the seasoning if necessary.
7. Serve hot.
- Time:
Preparation time: 24 hours (for soaking the cod) + 15 minutes
- Cooking time: 35 minutes
5. Temperature:
- Medium heat for sautéing the vegetables and boiling the potatoes, low heat for simmering the potatoes and cooking the cod.
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 9g
- Carbohydrates: 34g
- Protein: 22g
- Fiber: 5g
Substitutions for ingredients:
- You can use fresh cod instead of dried cod.
- You can use any type of bell pepper or omit them altogether.
- You can use any type of potato or substitute with sweet potatoes.
Variations:
- You can add other vegetables such as carrots, celery, or tomatoes.
- You can add chorizo or bacon for a smoky flavor.
- You can use chicken or beef instead of cod.
Tips and tricks:
- Make sure to soak the dried cod for 24 hours to remove the excess salt.
- Cut the potatoes into small pieces for faster cooking.
- Adjust the seasoning to your liking.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over low heat until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter.
Garnishes:
- Chopped parsley or cilantro.
Pairings:
- Serve with crusty bread or rice.
Suggested side dishes:
- Green salad or roasted vegetables.
Troubleshooting advice:
- If the potatoes are not cooked through, simmer for a few more minutes until tender.
Food safety advice:
- Make sure to soak the dried cod for 24 hours to remove the excess salt.
Food history:
- Posta sudada is a traditional Colombian dish that originated in the Caribbean coast.
Flavor profiles:
- Savory, slightly salty, and aromatic.
Serving suggestions:
- Serve hot with crusty bread or rice.
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Region: Spanish