Cod in Ajoarriero Sauce

Ingredients

• salt cod (bacalao)
• olive oil
• several cloves garlic
• tomato
• a few strips red peppers (pimientos encarnados)
• 1 egg

Instructions

1. Shred the desalted cod finely and squeeze it well to remove excess moisture. Heat olive oil in a pan with several crushed garlic cloves until they turn golden, then remove them from the oil. Add tomato to the pan and fry until softened. Add strips of red pepper and mix well. Add the squeezed cod and stir to combine. Pour in the beaten egg and stir vigorously until everything is well mixed. Serve hot.