1 kilo cod of good quality dipped in water at least 1 day earlier changing the water constantly to desalt it
1 kilo of red tomato mature, roast, ground and stung
4 bare and cut cloves of garlic
2 cut onions
2 cups of cut parsley
2 cups of tomato paste
1 kilo potatoes cooked and bare
1 can olives with bone
2 bottles of capers
6 Guindillas Chilis
Salt and pepper to the taste
1 can of red red peppers cut in slits
Dips the cod during the whole night to take the salty thing from it, the water changes several times. On the following day cover it with clean water and boil it until it is cooked; drain it, crumble it sliced and remove the thorns.
In olive oil add the garlic, onion, red tomato, purée and the coriander, cover and allow it to boil on slow fire until it seasons. Add salt and pepper to the taste, the olives capers, potatoes cut in buckets and the pieces of cod. Cook during 10 more minutes, adding little water if it is necessary. Finally guindillas chilis.
It makes use adorned with strips of red pepper