Bacalao a La Vizcaína

Ingredients

• Salt and pepper - To taste
• Red pepper flakes - 1 teaspoon
• Green olives - 1/2 cup, pitted
• Tomatoes - 4, peeled and chopped
• Red bell peppers - 2, chopped
• Onion - 1 large, chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Salted cod - 500 grams

Instructions

1. Soak the salted cod in cold water for 24 hours, changing the water 3-4 times.
2. Heat the olive oil in a large pan over medium heat.
3. Add the garlic and onion and cook until the onion is soft, about 5 minutes.
4. Add the red bell peppers and cook for another 5 minutes.
5. Add the tomatoes, olives, red pepper flakes, salt, and pepper. Cook for 10 minutes.
6. Add the soaked cod to the pan and cover with the sauce. Simmer for 30 minutes, or until the cod is cooked through.
7. Serve the Bacalao a la Vizcaína hot, garnished with extra olives if desired.