1/2 lb. salted codfish (pre-soaked)
3 cloves garlic
2 bell peppers (red or green)
3 tbsp. extra virgin olive oil
2 large ripe tomatoes
1 large onion, thinly sliced
1 tbsp. fresh parsley, minced
1 tbsp. fresh basil, minced
1/4 tsp. dried oregano
pinch of red hot pepper flakes

Remove the skin and bones from 1/2 pound of salted codfish which has been soaked overnight (change the water several times).

Cut the codfish into small squares. Then dip it again into fresh water, and put the squares onto a paper towel to dry.

The fish may either be left as it is, or, before proceeding, you can roll it in flour and fry it in olive oil.

Wash and rub olive oil on the outside of two good-sized green or red bell peppers, roast them on top of the stove over a gas flame or in a 400°F oven turning often until dark patches appear. Place the peppers into a brown paper bag or a zippered plastic bag for 5 minutes, then rub off the skins and remove the seeds. Cut them in narrow strips.

Heat a heavy bottomed skillet with 3 tablespoons of olive oil with the thinly sliced onion, and 3 cloves whole garlic; sauté over low heat. Skin 2 large ripe tomatoes, remove the seeds and core, and dice them into 1/2-inch pieces (a large can of diced tomatoes can be substituted when ripe tomatoes are not available).

When the onion is lightly colored, and the garlic has softened, crush the garlic into the oil with a fork, add the tomatoes, then add the peppers. If the sauce is too thick, add a tablespoon or so of water or red wine (such as Marsala or Merlot).

When the peppers are half cooked, add some minced parsley and the codfish. Cover the saucepan and let it simmer over very low heat until the fish is tender and cooked through. During the last 5 minutes of simmering, add a tablespoon of fresh basil, finely minced and 1/4 teaspoon dried (or a pinch of fresh) oregano. For a little heat, add a pinch of red hot pepper flakes.

Serve over cooked pasta, if desired.

Servings: 4

Submitted by: CM