Bacalao Ajoarriero

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• 750 g cod
• 1 dl olive oil
• 200 g tomatoes
• 4 piquillo peppers
• 50 g onions
• 2 garlic cloves
• 1 green pepper
• 2 bell peppers, choriceros dry
• 1 bit chili
• 1 pinch sugar
• 1 few sprigs parsley

Recipe

• 1 soak the cod in a pot with cold water and left in the fridge for 24 hours changing the water 3 or 4 times.
• 2 once desalted cod, crumbles in his hands and wash out with cold water faucet. then all the water is drained until it completely dry.
• 3 in a casserole, put the shredded raw peppers with the oil and garlic, and left to cook with a gentle boil.
• 4 in another pot begins to heat the oil and we add the finely chopped onion and green pepper. when the set is add the tomato sauce.
• 5 once the vegetables are almost cooked, add the salt and a tablespoon of sugar. then add the drained and dried cod with piquillo peppers cooked with garlic.
• 6 finally, add the beef and peppers choriceros, which have previously been soaked, and cook for 15 minutes. at this point add the parsley and chilli.
• 7 to ease you can add potatoes and eggs.