Bacalao a la Vizcaina

• Cod fillet 800 gr.
• 2 onions
• 5 choricero peppers
• 4 morrone peppers
• 1 slice of bread
• 3 cloves of garlic
• Tomato sauce 25 gr.
• 2 glasses of fish stock (or water)
• Olive oil

Difficulty : Medium

• Total time 9 0 min.
• Preparation 40 mins.
• Cooking 50 mins.

1. Desalinate the cod. This stage lasts about 36 hours with a water change every 6 hours.
2. Wash the choriceros peppers, remove the seeds and put them in water to boil for 5 minutes.
3. Discard the water and return cold water to boil for another 5 minutes.
4. Remove from the heat, remove the skin and leave to cool.
5. Cut the onions into small pieces and brown in a pan with a little olive oil for 5 minutes.
6. Add the garlic and the slice of bread for another 3 minutes.
7. Add the morrone peppers and the flesh of the choriceros peppers to the pan.
8. Mix with the tomato sauce.
9. Add the 2 glasses of fish broth and cook for 15 minutes.
10. Brown the pieces of cod in a frying pan with very hot olive oil.
11. Incorporate the pieces of cod with the sauce and heat over low heat for 10 minutes.