Cut cod into small pieces. Skin it, and soak overnight in enough water to cover,
changing 2 or 3 times. Remove from water; take out bones; rinse and dry fish well.
Dip in flour, shaking off excess, and fry in hot oil until golden.
In same oil, sauté onions until they are soft but not brown. Put them in wide
pot, together with oil from the pan and any of the 1 1/2 cups oil not used in the
frying. Add tomatoes and pepper. Simmer for 30 - 45 minutes or until onions dissolve.
Add codfish (and /1/2 cup hot water if needed), cover the pot, and cook for 10
minutes, until liquid is absorbed and only the oil remains.
Yield: 6 servings
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