Bacalao Espanhol

Ingredients:

1kg desalted cod in Bacalanor loins

250 ml of olive oil

6 medium onions, sliced

6 cloves of minced garlic

2 large red peppers

10 pepperoni potatoes

4 cans of peeled tomatoes

Black olives to taste

Preparation:

Chop the garlic and onion and pepper and set aside.

Then cut the red peppers.

In a deep pan add garlic, onion, pepper and peppers, olive oil and peeled tomatoes with the broth and cook for 40 minutes. Meanwhile in another pan cook the potatoes with skins.

After the sauce has cooked for 40 minutes, add the desalted cod Bacalanor slices and leave for 15 minutes to cook.

Add the potatoes and olives to taste and serve.

For Portguese recipe: https://www.instagram.com/p/CMgxBQul43N/