- 4 cod fillets
- 1 curly endive
- 2 red peppers
- 2 cloves garlic
- 1 onion
- 1 green pepper
- 1 can tomatoes
- 1 bunch parsley
- 1 spray olive oil
- 1 tablespoon
- In a saucepan, saute the sliced peppers with a clove of garlic. Simmer and cover the pan for about 10 minutes.
- Meanwhile, saute the onion and green pepper, add the tinned tomato and simmer. Season with salt and pepper, and blend.
- In a saucepan with a splash of olive oil, make a cod confit by heating it over a medium heat for 3-4 minutes.
- Serve up a dollop of tomato sauce, strips of red pepper, endive leaves and, finally, cod. Serve with garnish of finely chopped sauteed garlic and a pinch of chopped parsley.
Add one teaspoon of sugar to the peppers to remove the bitterness. You can also add half a glass of white wine.