Tomato and bell pepper puree with codfish flakes, by Ana Bravo
Ingredients
1 clove garlic
1/2 lemon
2 bay leaves
1 tablespoon olive oil
10 cherry tomatoes
5 mini peppers
Preparation
Thaw the cod.
Preheat the oven to 180 ºC.
Wash the peppers and tomatoes and arrange them on a tray lined with baking paper, along with the whole garlic clove (with the skin still on). Season with the bay leaf, lemon juice and half of the olive oil.
Put the tray into the oven and about 15 minutes before the peppers are cooked to your liking add the codfish to the tray.
When the 15 minutes are up, remove the tray from the oven. Remove the skin from the garlic clove and put it into a blender along with the tomatoes and peppers, from which you can remove most of the seeds and the parts of the skin that have been toasted the most, if you prefer. Alternatively, you can leave the seeds in to take advantage of their nutrients. It’s entirely up to you. You can make the sauce coarser or creamier, according to your taste.
Serve the puree with the flaked cod, the remaining olive oil, and some slices of bread.