How to make
Cut the onion and the fresh peppers and stew them in the olive oil, which is heated over moderate heat. During this time, peel and cut the tomatoes into cubes and the garlic into slices. Finely chop the dried red pepper if it is of a fleshy variety, otherwise soak it in water and with a sharp knife remove (scrape) the flesh from it and discard the skin.
When the onion begins to aquire a slightly caramel color, add the garlic and after a minute, the tomatoes along with the tomato juice, the bay leaf and the dried peppers (add the chili peppers whole). Pour about 2/5 cup (100 ml) of water and season with salt. Cook, until the liquid evaporated and remains in fat.
Fry the fish in a separate pan with very little fat and salt. Cook over medium to high heat, skin side down, for two minutes, then flip to the other side for another two minutes.
Remove the skin from the cooked cod and tear it into the prepared sofrito and mix gently, then sprinkle with freshly chopped parsley, by setting aside some for sprinkling when serving.
Serve as an appetizer or delicious spread with toast. It can be consumed both warm and cold.
Enjoy your meal!
Recommendation:
The skin of the fish can also be added chopped in the dish, it is very tasty. It is preferable to always buy white fish with the skin on to preserve the juices as much as possible when cooking.
The sauce separated from the cod can also be poured into the finished dish and mixed well. It is very aromatic and will add flavor.
