BISCAY STYLE COD (bacalao a la vizcaina)

Original name: Bacalao a la vizcaina

Origin: Guatemala

500 gr of dry cod
2 spoons of sugar
10 tomatoes
200 gr tomato sauce
3 cloves of garlic
0.25 cups of extra-virgin olive oil
3 onions
100 gr of pitted olives or stuffed olives
100 gr of capers
4 red bell peppers
half a glass of white wine
ground black pepper

To accompany:
200 gr of rice
400 ml of water

Leave the cod in water the night before with half a tablespoon of sugar and water to cover it. Change the water and leave it covered with water and 1 tablespoon of sugar for another hour. Change the water again and give it a small boil.

Roast the tomatoes. Peel and remove the seeds on a colander to reserve the liquid and cut into cubes.
Fry the garlic cloves in olive oil and remove them. Add the onion cut in thin slices to crystallize them, and add tomato sauce, chopped tomato and the juice of the same tomatoes.

Add the pieces of fish, the olives, the capers washed to remove the salt, the peppers, roasted, peeled and cut into strips, the remaining sugar, the wine and let it cook. Rectify the seasoning. Sometimes it is not necessary to add salt because of the salt of the cod.

Serve with white rice.