Ingredients

Servings 6

• 2 lb salt cod
• 6 yellow peppers
• 1 cup extra virgin olive oil
• 1 ¾ lb canned tomatoes
• 2 onions
• all-purpose flour

Preparation

10 minutes preparation + 25 minutes cooking

Clean, wash and dry the salt cod. Cut into regular pieces of about 2 oz each. Wash these once more under running water and dry them with a dish towel. Scorch the peppers, cool them under water, remove the skin and cores, cut into fairly large squares, season sparingly with salt and leave to gain flavor in a pan in oil. Slice the onions, blanch for 2 minutes, drain well, and cook in a casserole containing a little oil until they completely break apart, then mix in the chopped tomato. Season sparingly with salt and cook for about twenty minutes over low heat. Meanwhile, lightly brown in a pan containing abundant oil the pieces of floured salt cod, well drained and nicely golden, arrange on a serving plate, cover with the piping hot peppers, then pour the tomato sauce over everything and serve immediately.