Bacalao

Ingredients

• 450 g Cod fish, fillets, cut into 3cm pieces
• 390 g Canned tomatoes, crushed
• 130 ml Water
• 4 clove Garlic cloves, minced
• 1 pcs Onion, diced
• 1 pcs Red chili pepper, chopped
• 4 tbsp Coriander, fresh, chopped
• 2 tbsp Olives, pimento-stuffed, sliced
• 2 tbsp Olive oil
• 1 tbsp Capers
• 1 tsp Oregano, dried
• 1/2 tsp Fresh ground salt

Method

1. Heat oil in a large high-sided skillet over medium heat.
2. Add onion and cook, stirring occasionally, until softened, for about 2 minutes.
3. Add garlic and cook, stirring, for 1 minute.
4. Add fish, tomatoes, and their juices, chili pepper, cilantro, olives, capers, oregano, and salt; stir to combine. Add up to 150ml water if the mixture seems dry.
5. Cover and simmer for 20 minutes over medium-low heat.
6. Remove from the heat and serve warm.