Rougail de Morue

Rougail de Morue. The dry salt cod, previously soaked, is skinned, boned and flaked, and fried in oil. When it is of a light brown, add a good pinch of chopped onion, sufficient sliced tomatoes to cover the fish, 1 chilli pepper pounded in a mortar, and salt. Cover and cook till the tomatoes are shrivelled. Before serving, remove the and from the saucepan to let the steam escape, as the rougail