Cod Tizón

• 1 kg. of desalted codfish
• 3 red peppers
• Oil
• Garlic (one head)
• Salt (a pinch)
• Sugar (a pinch)
• 1 kg. of potatoes

Roast the peppers coated in oil and a pinch of salt (oven at 220º for 10 minutes). Peel and cut into strips. Sauté the peppers with the sliced garlic and the broth they released when roasted, leave to cook for about 5 minutes and add a pinch of sugar.

Cut the cod into pieces of about 170 g and grill them on a hot griddle. Place the prepared peppers on top of the cod in a frying pan and bake in the oven at 180º for 8 minutes.

In addition, we poach the potatoes cut into baker's slices in light oil and set them aside.

Finally, place the potatoes in a carving dish, top with the cod and peppers and bind the sauce in a light pil-pil sauce.

At the end of the dish, add a touch of chopped parsley and a few slices of fried garlic.