Economic Cod With Vegetables

Economic Cod With Vegetables

Ingredients:
½ pound of shredded cod
3 bell peppers one red, one yellow and one green seedless and without the white veins
1 large whole onion cut small
1 cup of green olives
1 cup (tea) of pickled mushrooms, drained, washed and chopped
2 tablespoons of capers
2 tablespoons of oil.
4 tablespoons olive oil to put before serving

Way of preparing:
Desalgar the cod for 12 hours;
Put in a bowl with cold water, cover with film stock, Store in refrigerator.
Wash the bell peppers, remove the seeds and the white veins, cut into thin strips.
In a medium saucepan, sauté the peppers with the onion, dripping water until "Al dente".
Drain the cod and pour into the pan, stirring until the bell peppers are cooked.
The desalted cod does not need to cook much.
To serve

Put the cod on a platter, garnish with the peppers, olives and capers.
Side dish:
Whole cooked potato, seasoned with salt and olive oil
Salad avocado, tomato, apple, onion.