Bacalao with Sofrito Sauce

Continuing the Mediterranean diet at home, we had bacalao (cod) with sofrito sauce last night.

bacalao and sofrito
bacalao and sofrito

From left to right, there are

  • Home-grown, edible pea pods sauteed in extra-virgin olive oil
  • Partially milled brown rice
  • Cod in sofrito sauce (San Marzano tomatoes, onion, garlic, and saffron sauteed in extra-virgin olive oil). We grew the tomatoes and froze them last year. We purchased the saffron at Alcampo in Madrid last month. 

In northern California, we’re nearing the end of the cool-season vegetables (peas), and we just planted tomato seedlings, a warm-season vegetable. We planted the same tomato varieties as last year: San Marzano, cherokee purple, and sungold. Sungold is a hybrid cherry tomato; the others are heirloom tomatoes.


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I enjoy travel, art, food, photography, nature, California native plants, history, and yoga. I am a retired software engineer. The gravatar is a Nuttall's woodpecker that visited our backyard.

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