Ajoarriero (codfish)

The cod that I use are two loins in salt. So previously 24h before we let it desalting in water, changing 3-4 times that water (if the loins are very thick even 48h).

Once desalted, the scandals. Boil the water and bring it to a boil and take it out (do not overcook it so that it is not overdone and dry when it is finished with the tomato). Crumble by hand.

Preheat the oven to make the potato. Take a medium-large potato. Peel it and cut it as to make an omelette. Put it in a bowl, add a little oil and salt and place it on the baking tray (with parchment paper). Take it out when we see that it is ready.

In a casserole, put about half an onion or less chopped (by eye) and half a green bell pepper, sauté, also the chopped garlic. Once poached, add the tomato sauce (I make it with sautéed onion and sweet potato, letting the tomato cook for about 20 minutes and then crushing it). Add the cod, the potato and the roasted red bell pepper strips. Over low heat we finish cooking the cod, very little 5 minutes .