Ingredients
600ml olive oil
500g red onions, chopped
Large pinch salt
1 ½ red capsicums, seeded and finely sliced
1 ½ tbsp Spanish sweet paprika
½ red chilli, finely sliced
2 garlic cloves, thinly sliced
600g salt cod, desalinated
1 small handful flat leaf parsley, roughly chopped
Method
To make the sauce, heat 100 millilitres of the oil in a heavy-based pot over a low heat. Add the onions and salt. Cook, covered, for 15 minutes until soft and translucent, stirring occasionally. Add the capsicum, paprika and chilli and cook, covered, for 30 minutes. Add 170 millilitres of water and cook, covered for 10 minutes or until pulpy.
Preheat oven to 100 C. Allow the sauce to cool for 10 minutes, then pour into a food processor and blend for 30 seconds or until smooth. Pass through a coarse sieve, pushing the pulp with the back of a spoon until most of the vegetables have passed through. Discard any pieces left in the sieve. Season to taste.
Heat the remaining oil in an oven-proof dish over high heat. Cook garlic for about 20 seconds or until golden brown, then remove from the oil. Remove oil from heat and allow to cool for 10 minutes. Cut the cod into four portions. Do not remove the skin and bones. Carefully place the cod in the oil, skin side up. Cover with foil and bake for 15 minutes.
Remove the cod and drain on paper towel for 1 minute. Arrange the cod in a small baking dish and pour over enough sauce to almost cover the cod. Bring to a simmer on the stovetop over low heat. Cook for 5-10 minutes, gently basting the fish and allowing the sauce to reduce. Garnish with parsley and serve hot.
