INGREDIENTS
– 4 cod fillets
– flour
– 8 red peppers from Isla
– 60 ml of olive oil
– 1 and 1/2 large onions, finely chopped
– 6 fresh mature tomatoes from Isla
– 3 cloves of garlic
– finely cut parsley
– 1 Isla pepper, cut in strips
– 1/2 cup of water
– salt
METHOD
For this recipe we will use cod, which we need to desalt first. To do so, depending on the thickness of the fillets, we will leave the pieces in water for two or three days, changing the water at least 5 times every couple of days.
Open the Isla peppers, remove the seeds and put them in water.
After a couple of days we strain the cod and batter it with flour. Lightly fry the fillets and keep them aside in an oven tray.
Heat oil in a pan and fry the finely chopped onion till tender. Add fresh tomatoes and the peppers “meat”. When the tomatoes are ready we will pour the sauce on the cod previously placed in the oven tray. Add the garlic, parsley, water and the pepper we previously cut into strips.
It is important to try how salty the dish is.
Cook at slow heat for 20 minutes.