Bacalao made with salted and dried cod from the Farmers’ Market

Approach

1
Remove the skin and bones from the salted and dried cod, and cut it into pieces of about 3–4 centimeters.
2

Slice the potatoes, onion, bell pepper, garlic, and chili. Heat the oil in a pot or an ovenproof dish together with the garlic, chili, paprika powder, and tomato purée, and cook for about 5 minutes.
3

Pour a little more olive oil into the pot/oven dish and add a layer of onion at the bottom. Then layer the salted and dried cod, potatoes, onion, and bell pepper. Continue layering until everything is used up. Drizzle over more olive oil and spread the roughly chopped tomatoes. Finish with a few whole cherry tomatoes. Bake in the oven at 180°C for 1 hour.
4
Once the bacalao is finished in the oven, season with salt and pepper to taste. Just before serving, top with potato chips and chives if you have them.
5
To serve: Serve the dish in a bowl with crème fraîche and top with a little extra chives if you like. This is absolutely delicious!