'Ajoarriero'

Ingredients

Ingredients for 4 people: 800 g of cod 8 cloves of garlic 1/2 kg of home-made fried tomato sauce 4 'choricero' peppers 1 dl olive oil 1 200 g potato 1 tsp chopped parsley

Preparation

Crumble the salt cod and leave it to soak in water for 24 hours in the fridge, changing the water every eight hours. Then scrape well and leave until all the water has drained away. Meanwhile, finely dice the garlic and the potatoes and place in an earthenware dish with some oil. When they are transparent, add the strips of previously soaked 'choricero' pepper.Cook on a low flame and when the ingredients are ready, add the cod. Stir a few times, trying not to break up the cod too much and add the tomato. Give the earthenware dish a couple of turns and after 10 minutes, sprinkle with the chopped parsley and serve.