RECETAS Y COCINA

Ingredients

• 4 thick pieces of salt cod loin (250 g)
• 4 red onions
• 1 ripe tomato
• 10 ñora peppers
• A little bread
• Olive oil
• 2 cloves of garlic

Preparation

Leave the cod to soak for 24 or 36 hours, changing the water every 8 hours.

After this time, remove the scales and bones and clean well with a cloth.

The second step is to make the Biscay-style sauce.

Wash the peppers, de-core them and put them on to boil.

Once ready, drain off the water and remove the pulp.

Separately, put the chopped onions and tomato in an earthenware dish over the heat.

When they are well done, add the pulp of the peppers, some pieces of bread and a little water used to cook the peppers.

Leave on the heat for 15 minutes.

Then pass everything through the mouli and pour the sauce obtained into an earthenware dish.

Put the garlic into hot oil, and when it starts to change colour remove it and put the cod into the dish for 10 minutes.

Once ready, place the cod in the earthenware dish with the hot sauce and leave on the heat for another 5 minutes.

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