Delicious Christmas cod

Desalt the cod 48 hours before, changing the water several times. This is a very important step, because if the cod is too salty it can ruin the dish.

Cut the onions, garlic and peppers into julienne strips. In a large frying pan, heat the oil and add these vegetables. Sauté them over medium heat until tender. It is important not to burn the garlic as it could give a bitter taste to the dish.

While the vegetables are frying, peel and cut the potatoes into thin slices. Set aside.

Add the crushed tomato and a pinch of salt, pepper and the sweet bell pepper to the pan. Simmer for 10-15 minutes to allow the flavors to blend well. I recommend using a good quality tomato to add a deeper flavor to the sauce.

Add the potato slices and olives to the sofrito and mix well. Cover and cook for about 15 minutes, or until the potatoes are almost cooked. Remember, it is important that the potatoes are almost cooked, but still firm.

Add the desalted and flaked cod to the pan, mixing it well with the rest of the ingredients. Cook for 10-15 minutes more, or until the cod is well done.

Serve hot and garnish with chopped parsley if desired. This is a dish that is best enjoyed if allowed to rest a little before serving, as the flavors settle and blend beautifully.