Ingredients:

• Cod
• Pure olive oil
• Garlic
• Dry peppers

Elaboration:

In an earthenware pan, preferably flat, oil is placed so that the bottom of the pan is covered, on a moderate flame.

Next, add the garlic, which is peeled and cut in half.

Once the garlic has browned, the pan is removed from the flame, the garlic is removed from the oil and put aside.

Then we have to wait until the oil in the pan is practically cold.

Meanwhile, we de-scale the cod and carefully dry it with a dry kitchen cloth.

We then place the cod in the pan so that the cod is impregnated with oil.

Once this has been done, the pan is heated and once the oil begins to bubble, the flame is decreased and when the pan is removed from the flame and on a newspaper placed on kitchen range the pan is gently stirred alternately placing it on and off the flame until the sauce has thickened.

Then the dish is garnished with the garlic and strips of dry peppers.

The dish is served in the same pan and hot.