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Ingredients
- 1 pound cod skinless and boneless
- 1 pound potatoes cut in slices
- 1 long onion cut in slices
- 1 green pepper
- 3 garlic cloves
- 1/3 cup olive oil
- 1/3 cup water
- 1/3 cup dry wine
- 1 tablespoon vinegar
- 1 can tomato puree 8 ounces
- 1 can sweet pepper 6 ounces
Ingredients
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Instructions
- Submerge the cod in water, the night before.
- The next day change the water several times, until the cod salt is no longer in the fish. If you want the cod with less salt, you should repeat this more times.
- In a frying pan heat the oil with the garlic, and stir-fry the cod until it’s soft.
- In a shallow pan-roasting, place a bed of potatoes at the bottom and cover them with a bed of cod, the onions, the garlic crushed, green peppers in julienne, water, wine, olive oil, tomato sauce, and sweet peppers with its liquid.
- Let it cook to moderate heat, until the potatoes are cooked.
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