Cut the cod into 4 pieces and put in cold running water until desalinated.
Cut the sweet peppers in half lengthwise, remove the seeds and pith and grill on a dry ridged grill pan, turning frequently, until blackened and blistered on the outside. Transfer to a bowl, cover and leave for 15 minutes, then peel and cut into 1 cm/½ in strips.
Blanch the tomatoes briefly in boiling water. Refresh in cold water, peel, deseed and dice. Split the chilli, deseed and cut across into thin strips. Trim the spring onions and slice into the finest julienne strips. Peel, smash and chop the garlic. Destalk the parsley and chop half of it. Chop the chives.
Drain the cod and dredge in lightly seasoned flour.
Brown the cod lightly on both sides in 3 tablespoons of olive oil in a frying pan. Transfer to a roasting dish in which the pieces will just fit in a single layer. Scatter the pepper strips over. Add the garlic, chilli, cinnamon, chives and bay leaf to the pan. Cook over a moderate heat, stirring, for 2 minutes. Then add the tomatoes, spring onions, sugar and wine. Bubble briskly until it thickens to a sauce-like consistency and pour over the cod. Spoon over the remaining olive oil and the chopped parsley.
Scatter over the whole parsley leaves and serve immediately.
© 1995 Alastair Little. All rights reserved.