Bacalao With Red Peppers

• 13 ounces salt cod fish (bacalao)
• 1 red pepper
• 1 tablespoon olive oil
• 1 small onion, chopped
• 1 garlic clove, crushed
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon paprika
• 1/4 cup dry white wine
• 2 ripe tomatoes, finely chopped
• 1 tablespoon tomato paste
• 1 tablespoon flat leaf parsley, chopped

1. Soak the salt cod in plenty of water for 8-12 hours, changing the water five or six times. This will remove excess saltiness.
2. Add the cod to a pan of boiling water and boil for 5 minutes. Drain and leave for 10 minutes or until cool enough to handle.
3. Remove skin and flake the fish into large pieces, removing any bones. Place in a bowl.
4. Preheat the grill. Cut the red pepper into quarters and grill, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and leave to cool, then peel away the skin. Slice thinly.
5. Heat the oil in a pan over medium heat, add the onion and cook, stirring occasionally for 3 minutes our till transparent. Add garlic, chili flakes and paprika and cook for 1 minute.
6. Increase heat to high and add white wine, simmer for 30 seconds. Reduce heat add the tomato and tomato paste and cook, stirring occasionally, for 5 minutes or until thick.
7. Add the cod, cover and simmer for about 5 minutes. Gently stir in the sliced pepper and parsley.
8. Taste before seasoning with salt. Serve hot.

salt, red pepper, olive oil, onion, garlic, red pepper, paprika, white wine, tomatoes, tomato paste, flat leaf parsley

Taken from www.food.com/recipe/bacalao-with-red-peppers-483135 (may not work)