• 2 lbs of dry salt cod
• 3 lbs of onions
• 3 lbs of tomatoes
• 6 pimientos (sweet green or red Spanish peppers)
• 1 clove of garlic
• a slice of bread
• breadcrumbs, pepper and salt, oil.

Soak the cod for 12 hours. Put it in a saucepan of cold water, bring to the boil and, as soon as it comes to the boil, remove the fish, and drain on a colander. Take the bones out carefully, without breaking the pieces of fish, then roll in flour and fry to a golden colour in hot oil. Slice 2 lbs of onions finely, and fry in 1 pint of oil. When a golden colour, add 2 lbs of tomatoes, cut in small pieces, and fry them. In another saucepan, fry 1 lb of chopped onion, 1 lb of tomatoes, cut in quarters, and the Spanish peppers, the garlic and the slice of bread. Simmer for 1 hour and when reduced to a pulp, rub the whole contents of this saucepan through a sieve, and add this purée to the other saucepan of fried onions and tomatoes.

To serve, put a layer of sauce in the dish, place the fish on this and over it pour more sauce. Sprinkle with breadcrumbs and parsley, and set in the oven to brown.