La Rioja style cod cooking with olive oil

Ingredients (serve foour)

-700 gr (1 1/2  lb) cod

-150 gr (5 oz) sweet red pepper

- 3 cloves garlic

- 1 onion

- 2 tomatoes

- 1 tsp chopped parsley

- 100 ml (7 tbsp) Extra virgin olive oil

- salt


Soak the cod in cold water for 24 to 36 hours, depending on the thickness, changing the water three or four times.

One time desalted, place the cod in a casserole dish, cover with cold water and gently heat. Before the water starts to boil, remove from the heat and take out the fish. Remove any skin and bones, and cut into large pieces.

Chop the garlic and onion and fry in extra virgin olive oil for three minutes,, then add the peeled chopped tomato. Cook for the minutes more before adding the pepper, cut into strips, and half a glass of the strained water used to cook the cod. Simmer for two or threee minutes and add salt to taste.

In a casserole dish (preferably earthenware). place a layer of peppers, followed by another of tomatoes and a third of cod, repeating this process and finishing with a layer of peppers and tomatoes.

Place in the oven, preheated to 180º C (360º F) for twenty minutes, then remove and sprinkle with chopped parsley. Serve hot in the same dish.