A traditional Spanish dish featuring salted cod in a rich and vibrant tomato and pepper sauce, often enjoyed during festive occasions.
Soak the salted cod in water for 24 hours, changing the water 3-4 times.
Drain and rinse the cod, then simmer in fresh water for about 20 minutes until tender.
Heat olive oil in a pan and sauté onions and garlic until translucent.
Add bell peppers and cook until they are soft.
Stir in crushed tomatoes, bay leaves, and season with salt and pepper. Simmer for 10 minutes.
Gently flake the cod into the sauce, being careful not to break it up too much.
Add green olives and cook for another 5 minutes.
Before serving, stir in chopped parsley for freshness.
Serve hot with crusty bread or over steamed rice.
