When the preparations start to take on a brown color, add the codfish loins, the .
tomatoes and peppers. Sauté it all for 5 minutes, add the potatoes, a cup of hot water,
and season with salt and pepper.
Continue sautéing, and when the stew is almost ready, add the bread crumbs and stir a
little so the sauce thickens. Then pour the composition on a clay pot and stir in the
poached eggs.
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Biscayan style Codfish Code03

Ingredients:
2 kg. desalted cod
4 cloves garlic, sliced.
4 dl. olive oil.
For the Biscayan sauce:
100 g. ham fat
1 simple biscuit (unsweetened, if possible, to be used as a thickener)
1 ½ kg. of onions.
12 chorizo peppers. (The chorizo pepper is a variety of red pepper (a variant of the
species Capsicum annuum, from South America), which is usually air-dried and
hanging from strings so it can have a better preservation). Once the pulp has been
hydrated it is used in many preparations) commercialized packaged in glass jars.
1 dl. ketchup.
4