Salt cod in tomato sauce (bacalao con tomate)

Ingredients for 4 portions

• 2Yellow onions, finely chopped
• 1Italian green pepper, finely chopped
• 2 clovesGarlic, finely chopped
• 3 tbspOlive oil, for the sauce
• 800 gCrushed tomatoes
• 1 tspSugar
• to tasteSalt
• 700 gDesalted cod, 4 loins
• 3 tbspPlain flour
• 3 tbspOlive oil, for frying

On the side

• 8 slicesBread

Method

1. Finely chop the onions, pepper and garlic.
2. Heat the oil in a wide casserole and gently fry the onion and pepper over a low heat for about 10 minutes, until soft. Add the garlic and fry for another minute.
3. Add the crushed tomatoes, sugar and salt. Simmer uncovered for 20 minutes, stirring now and then, until the sauce is thick.
4. Pat the cod loins dry and coat them in flour.
5. Heat the oil in a frying pan over a medium heat and fry the cod for 2 minutes per side, until lightly golden. It doesn't need to cook through.
6. Nestle the cod in the tomato sauce, skin side up, and simmer gently for 5 minutes, until it just flakes. Shake the pan rather than stirring.
7. Serve straight from the pan, with bread to mop up the sauce.

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