• 3 lb (1 1/2 kilos) good-quality codfish
  • 1 1/4 cup good-quality olive oil
  • 7 garlic cloves, peeled
  • 2 onions, finely chopped
  • 3 garlic cloves, ground together with 10 black peppercorns and 1 clove
  • 27 oz (200 g) cans La Costeña Bell Pepper in Strips
  • 2 12 oz (350 g) packages Tomato Sauce Seasoned with Spices
  • 2 12 oz (350 g) packages La Costeña Diced Tomato
  • 1 14 oz (408 g) jar La Costeña Whole Olives
  • 1 large bunch parsley, finely chopped
  • 1 tablespoon sugar
  • 2 bay leaves
  • 1 sprig thyme
  • 1/4 cup almonds, peeled and roughly chopped
  • 1/4 cup pine kernels
  • 1/4 cup raisins
  • 2 lb (1 kilo) potatoes, cooked in the same water in which the codfish was soaked, cut into medium-sized dice
  • Salt and pepper to taste

For the garnish:

  • 27 oz (200 g) can La Costeña Bell Pepper in Strips
  • 1 can pickled chiles largos

How to

Soak the codfish for a day and a half, changing the water often (keep the first batch for cooking the potatoes)and simmer in the last change of water until well cooked, approximately 30 minutes. Allow to cool and shred coarsely. Fry the garlic in the hot oil in a separate saucepan until black, remove and throw away. Add 1 chopped onion to the crushed garlic, and fry until transparent. Add the Sliced Bell Pepper, previously blended with half the olives and the other onion; add the Tomato Sauce Seasoned with Spices, the Diced Tomato and the parsley. Fry the mixture and when the fat starts to separate, add the almonds, pine kernels and raisins; allow the flavors to blend perfectly until the sauce turns a darker shade. Add the sugar; the liquid from the chiles in vinegar; spices, potatoes and codfish. Check the seasoning and simmer gently until the flavors blend. Garnish with the Sliced Bell Pepper, the rest of the olives and the pickled chiles largos.

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