Codfish with Green Peppers

Ingredients

• 0.5 pound Salt cod (Soaked to remove saltiness)
• 2 large Green bell peppers
• 3 tablespoons Olive oil
• 1 medium Onion
• 2 large Tomatoes
• 0.25 teaspoon Salt (To taste)
• 0.25 teaspoon Black pepper (To taste)
• 0.25 cup Water (Optional, if sauce is too thick)
• 2 tablespoons Fresh parsley (Chopped)
• 0.25 cup All-purpose flour (Optional, for coating the fish)
• 2 tablespoons Lard or vegetable oil (Optional, for frying the fish)

Instructions

1. 1If using salted cod, soak it in cold water for at least 8 hours, changing the water several times, to remove excess salt. Remove the skin and bones from the codfish. Cut the codfish into small squares (about 1-inch). Dip the squares again into fresh water, and put them onto a napkin or paper towel to dry.
2. 2Optionally, roll the dried codfish squares in flour. Heat lard or oil in a skillet over medium heat. Fry the codfish until lightly golden brown on all sides. Remove from skillet and set aside.
3. 3Roast the green peppers on top of the stove (or under a broiler) until the skins are blackened. Place the roasted peppers in a bowl and cover with plastic wrap for 5 minutes to steam. This makes it easier to remove the skins. Remove the skins and seeds, wash them, dry them, and cut them into narrow strips.
4. 4Heat the olive oil in a saucepan over medium-low heat. Add the chopped onion and fry until softened and translucent, about 5 minutes. Take the tomatoes, skin them, remove the seeds and hard parts, and cut them into small pieces. When the onion has taken a good color, add the tomatoes, and cook until they sputter, about 5 minutes.
5. 5Add the green peppers, salt, and pepper to the saucepan. If the sauce is too thick, add a little water. When the peppers are half cooked (about 5 minutes), add the chopped parsley and the codfish (fried or unfried). Cover the saucepan and let it simmer until the fish is cooked through, about 10-15 minutes.
6. 6Serve hot or cold.