COD

If you are using undiluted fish, you will need approx. 400 grams for this recipe. Dehydrate the fish according to the instructions on the package, or use pre-diluted clipfish. Grill the peppers according to this recipe and remove the skin, or use pre-grilled peppers on a plate. Fresh peppers in strips can also be used. Cut up all the vegetables as indicated.

Find a wide frying pan with high sides or a wide pot. Fry the onion in olive oil until it is shiny and soft, and add the paprika, garlic and chilli towards the end of the cooking time. Sprinkle over the flour, stir well, and then add the tomato paste, canned tomatoes and fish stock. Bring everything to a gentle boil and let it cook without a lid for approx. 20 minutes. Season with a little freshly ground black pepper. Stir occasionally. Set the oven to 200 degrees, top and bottom heat.

Cut the fish into even-sized pieces and spread them in the bottom of an ovenproof dish measuring approx. 25 x 20 cm. Pour the sauce over and add some black olives. Bake on the middle rack for approx. 30 minutes, until the fish is cooked through. While the fish is cooking in the oven, cook the potatoes.

Let the dish rest for about 5 minutes, sprinkle with chopped parsley and then serve with freshly boiled potatoes and good bread as a side dish.

WELCOME!