Roast the peppers in an oven until cooked. Allow them to cool down before peeling and
seeding them, and then cut them into strips. (also, canned red pepper can also be used
for this recipe).
Cut the tomato into thin wedges. Place all the ingredients (onions, tomatoes and
peppers) in a bowl; add some salt, and mix in the codfish -well drained- the vinegar, oil,
black olives and the garlic. The preparation can be stored in the fridge for a few hours
so the codfish can take all the flavors of the rest of ingredients. It can be served cold or
at room temperature.
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Cod with Honey and Béchamel

Code12

Ingredients for 4 people:
4 codfish loins, desalted and deboned (400 g)
4 red onions, cut into strips (or those especially used in salads)
2 cloves of garlic (cut into slices)
1 tablespoon honey
White wheat flour
Milk (1 cup)
nutmeg
Extra virgin olive oil
Preparation:
To prepare the béchamel, pour a generous drizzle of olive oil in a saucepan (you can
also use a mixture of oil and butter). When hot, add in a tablespoon of flour, and let it
take on a slight brown color. Then add the milk (better if it's warm) and stir until it
thickens. Now it's time to sprinkle a little nutmeg and salt.
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