Elaboration

• Desalinate the cod (soak two days in water in the refrigerator, change the water 4 or 5 times)
• Cut the cod loins into 3 or 4 strips each
• Add extra virgin olive oil to the 11 in Saladmaster Titanium Sauce Pan and put to medium temperature
• When the oil is hot, lower the temperature to low, add the pieces of cod and sauté lightly without letting them cook. Reserve the cod
• Add to pan, chopped onion, and chopped garlic, poach at low temperature until onion transparent
• Add chopped green pepper, stir well and add grated tomato
• Keep at medium/low temperature and pochar until everything is well cooked and almost dissolves
• Add white wine, rise to medium temperature and keep 2 or 3 minutes until alcohol evaporates
• Add the chopped potatoes and sauté a couple of minutes to catch the flavors
• Add the fumet (fish stock) until just cover the potatoes
• In the salted 8″ Saladmaster titanium skillet, add an abundant tablespoon of olive oil, when hot, add to the oil a teaspoon of paprika from the vera without ceasing to stir and immediately a ladle of the broth from the casserole, stir everything well and add everything together to the casserole
• Put two peeled garlic cloves, a pinch of salt and some parsley leaves in a mortar and majar well, add the majado to the pan
• Cover the pan, wait for it to click intensely, and lower to minimum heat
• Cook between 20 and 25 minutes until the potato is tender, check the texture of the potato
• When the potato has the desired texture, open the pan, reincorporate the pieces of cod, cover and keep at low temperature 2 or 3 minutes
• Rest 5 minutes before serving
• Serve hot and sprinkle a teaspoon of chopped fresh parsley on each plate

Options:

• Cook eggs, and add chopped or quartered to each dish at the time of eating