800 g of desalted and boneless codfish
3 dl olive oil
3 garlic cloves, cut into thin slices
1 tablespoon chopped parsley
50 g green pepper
50 g red pepper
100 g grated onion
Preprocessing:
Peel the garlic and cut it lengthwise into thin slices. Remove the green inner stem of it
to avoid it has a piquant taste, and reserve.
Peel the onion and cut into very fine brunoise. Wash and clean the peppers and cut
them in the same way.
Preparation:
Poach the onion and peppers in some olive oil, and reserve.
Heat some olive oil, brown the garlic, and remove. Then, add in the codfish and lower
the heat to a minimum. Start moving the pan in a circular motion to thicken the sauce.
To ensure the pil-pil sauce, remove the codfish loins and resume thickening process
with a whisk.
Before serving, flavor the sauce with some fresh herbs: parsley, chervil, chives, etc.,
and present the codfish loins with some pilpil sauce and the poached veggies on them.
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Codfish with Tomato Sauce Code06

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