600 gr salt cod
3 garlic cloves
4 piquillo peppers
200 ml Spanish olive oil
Soak the salt cod in cold water for 36 hours, changing the water every 8 hours. Transfer the cod to a pan and cover with water. Place over a low heat. Before the water boils, remove the pan from the heat, leaving the cod to cool in its cooking water. Drain and break into pieces. Heat the olive oil in an earthenware dish and gently fry the finely-chopped onion until it begins to brown. Add the garlic and pieces of cod and cook for 10 minutes, shaking the pan to combine all the flavors. Cut the Piquillo peppers into thin strips and fry in a frying-pan. Add the tomato sauce, mix well and add the mixture to the cod. Check the seasoning and cook everything together for 2 minutes.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid