Ingredients:

- 500 gr. desalted cod.
- 8 eggs.
- 2 green peppers.
- 2 big spring onions.
- 2 cloves of garlic.
- cut up parsley.
- a pinch of hot pepper.
- olive oil.

Elaboration:

Cut all the ingredients up slightly and sauté them in a fry-pan with a bit of oil. Once they are sautéed add the cod and fry it lightly, just for a few minutes. Before it gets dry add the eggs mixed and move it all until it gets done.

Ingredients:

- 1 Kg. desalted cod.
- 4 "choriceros" peppers.
- 2 green peppers.
- 5 cloves of garlic.
- 2 onions.
- tomatoe sauce.
- 1 glass of white wine.
- olive oil.
- a pinch of hot pepper.

Elaboration:

Cut the onions, peppers and garlic sautéing them in a frying-pan with a little of oil. Once they are sautéed, add the meat of the "choriceros" peppers, the tomatoe sauce, the hot pepper and the white wine. Reduce the liquid for 7 minutes. Add the cod let it cook for about 10 minutes.

Ingredients:

- 8 pieces of desalted
   cod of 125 gr. each.
- 4 cloves of garlic.
- 1 hot pepper.
- olive oil.
- parsley.



Elaboration:

Cut the garlic into strips and put it with the hot pepper in a pan. Once they are lightly cooked put them on a plate. Warm the oil up and put the pieces of cod in the pan with the skin to the bottom. Keep moving the pan all the time until the gelatin comes out. Put the pan back on the stove to get it warm again and repeat this process until you get it to the point. Once the sauce is ready add the garlic, the hot pepper and the cut up parsley.

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