Preparation

In a pan with water, cook the cod loins and boil for 5 minutes. Drain and reserve the broth.

Cut the cod into pieces, removing the skin and the central spines.

In another pan, sauté the finely chopped onion and garlic in oil. When they start to brown, add the sliced ​​tomatoes and the peppers in strips, season with salt, pepper and apple cider vinegar and let it cook for a few minutes.

Add the cod, turn off the heat, cover the pan and let it rest for 30 minutes.

Arrange the cod on a platter, garnish with the olives and slices of green and red peppers.

You can sprinkle with coriander. Serve hot and good Appetite!

Ingredients

  • 1 kg of desalted cod loin
  • 4 tomatoes
  • 4 onions
  • 4 cloves of garlic
  • 60ml apple cider vinegar
  • 2 green peppers
  • 1 red pepper
  • 1 cup (green tea) pitted green olives
  • 230ml of salad dressing
  • 2 cups of extra virgin olive oil
  • 1 bunch of chopped parsley (or parsley)
  • salt to taste
  • pepper to taste