Bacalao With Red Peppers - cooking recipe

Ingredients

13 ounces salt cod fish (bacalao)
1 red pepper
1 tablespoon olive oil
1 small onion, chopped
1 garlic clove, crushed
1/4 teaspoon crushed red pepper flakes
1 teaspoon paprika
1/4 cup dry white wine
2 ripe tomatoes, finely chopped
1 tablespoon tomato paste
1 tablespoon flat leaf parsley, chopped

Preparation

Soak the salt cod in plenty of water for 8-12 hours, changing the water five or six times. This will remove excess saltiness.
Add the cod to a pan of boiling water and boil for 5 minutes. Drain and leave for 10 minutes or until cool enough to handle.
Remove skin and flake the fish into large pieces, removing any bones. Place in a bowl.
Preheat the grill. Cut the red pepper into quarters and grill, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and leave to cool, then peel away the skin. Slice thinly.
Heat the oil in a pan over medium heat, add the onion and cook, stirring occasionally for 3 minutes our till transparent. Add garlic, chili flakes and paprika and cook for 1 minute.
Increase heat to high and add white wine, simmer for 30 seconds. Reduce heat add the tomato and tomato paste and cook, stirring occasionally, for 5 minutes or until thick.
Add the cod, cover and simmer for about 5 minutes. Gently stir in the sliced pepper and parsley.
Taste before seasoning with salt. Serve hot.