Bacalao With Red Peppers

1. 1

   Soak the salt cod in plenty of water for 8-12 hours, changing the water five or six times. This will remove excess saltiness.

2. 2

   Add the cod to a pan of boiling water and boil for 5 minutes. Drain and leave for 10 minutes or until cool enough to handle.

3. 3

   Remove skin and flake the fish into large pieces, removing any bones. Place in a bowl.

4. 4

   Preheat the grill. Cut the red pepper into quarters and grill, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and leave to cool, then peel away the skin. Slice thinly.

5. 5

   Heat the oil in a pan over medium heat, add the onion and cook, stirring occasionally for 3 minutes our till transparent. Add garlic, chili flakes and paprika and cook for 1 minute.

6. 6

   Increase heat to high and add white wine, simmer for 30 seconds. Reduce heat add the tomato and tomato paste and cook, stirring occasionally, for 5 minutes or until thick.

7. 7

   Add the cod, cover and simmer for about 5 minutes. Gently stir in the sliced pepper and parsley.

8. 8

   Taste before seasoning with salt. Serve hot.

* Per serving · 4 servings · Values may vary.