Bacalao a la vizcaína with peppers and rice

Ingredients

For 1 serving

• Salt cod70 g
• Bell peppers200 g
• Onion80 g
• Garlic1 clove
• Tomato passata100 g
• Paprika1 teaspoon
• White rice60 g
• Extra virgin olive oil10 g
• Parsley5 g
• Saltto taste

Contains: fish,

Method

1. Use ready-desalted salt cod: remove any bones, cut it into pieces of about 5 cm and pat dry with kitchen paper.
2. Deseed the peppers and cut them into strips, slice the onion and chop the garlic. Heat the extra virgin olive oil in a frying pan over medium-low heat and sweat the vegetables for 15 minutes, stirring, until very soft and sweet.
3. Meanwhile rinse the rice and boil it in salted water for the time on the packet, until tender; drain.
4. Blend the stewed vegetables with the tomato passata and paprika to a smooth sauce and return it to the pan over low heat.
5. Lay the cod in the sauce skin side up, cover and cook for 10 minutes over low heat, until it flakes easily. Taste the sauce: the cod is already salty.
6. Serve the cod with the sauce, the rice and chopped parsley.