Bacalao Ajoarriero

• 750 g cod
• 1 dl olive oil
• 200 g tomatoes
• 4 piquillo peppers
• 50 g onions
• 2 garlic cloves
• 1 green pepper
• 2 bell peppers, choriceros dry
• 1 bit chili
• 1 pinch sugar
• 1 few sprigs parsley

1. Soak the cod in a pot with cold water and left in the fridge for 24 hours changing the water 3 or 4 times.
2. Once desalted cod, crumbles in his hands and wash out with cold water faucet. Then all the water is drained until it completely dry.
3. In a casserole, put the shredded raw peppers with the oil and garlic, and left to cook with a gentle boil.
4. In another pot begins to heat the oil and we add the finely chopped onion and green pepper. When the set is add the tomato sauce.
5. Once the vegetables are almost cooked, add the salt and a tablespoon of sugar. Then add the drained and dried cod with piquillo peppers cooked with garlic.
6. Finally, add the beef and peppers choriceros, which have previously been soaked, and cook for 15 minutes. At this point add the parsley and chilli.
7. To ease you can add potatoes and eggs.

cod, olive oil, tomatoes, piquillo peppers, onions, garlic, green pepper, bell peppers, chili, sugar, parsley

Taken from www.food.com/recipe/bacalao-ajoarriero-398661 (may not work)