cap to get a thinner sauce. Finally, flour the prunes, as well as some zucchini
sticks, fry them and use them as accompaniment.
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Cod with Piperade (Bacalao en piperrada) (73)

Four 4 servings: 4 thick slices of fresh codfish; 2 medium-sized red peppers,
and 2 medium-sized green peppers, cut into strips; 2 onions, cut into rings; 3
garlic cloves, cut into thin slices (optional); paprika; salt, olive oil.
Preparation: First of all, switch the oven on and preheat it to 160ª C (320º F);
start to fry all the pepper strips for a few minutes, then add the onion rings and
some salt, and go on simmering all the elements until they get soft enough.
In the mean time, place the codfish, the skin upwards, in a roasting pan, add oil
to cover the slices: move the roasting pan to the oven and allow 20 minutes of
cooking. This a low-cooking process in which the oil does not fry the food (this
is called confitar in Spanish); you can also use an electric stove, since the
temperature can be monitored more easily than with a gas ring stove.
Once the codfish has been cooked (confitado), place each piece on a dish with
the vegetables (piperrada) on top.

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