Ingredients: Per 4 servings
- 1 ¾ lb salt cod
- ⅝ lb bell peppers, in vinegar
- ½ cup extra virgin olive oil
Boil the salt cod until it is half-cooked and drain. In a pan, sauté the peppers, after draining them well of vinegar, in abundant olive oil. After some minutes, add the salt cod, salt lightly and finish cooking. Serve hot.