Cod With Peppers

Preparation:

Preparation: Wash the peppers, dry them and, after skewering them with a fork on the stem side, pass them directly over the gas flame, taking care to brown them completely. To facilitate subsequent peeling, as they are ready, close them in a bag of bread paper. Peel the tomatoes. To do this easily, dip them for a few seconds in boiling water and immediately afterwards in cold water. Once peeled, remove the seeds and cut them into small pieces. When the peppers have cooled down, remove their skin by scraping them lightly with a knife and removing the residue with kitchen paper, avoiding, if possible, washing them. Cut them into strips, discarding the seeds and internal white filaments at the same time. Peel the onion, slice it thinly and sauté it over a moderate heat in a pan with the oil. When it starts to brown, raise the heat, add the tomatoes and immediately after the peppers. Season with salt and pepper and, when the sauce returns to the boil, lower the heat again and continue cooking for about a quarter of an hour. Remove the thorns and bones from the cod, cut it into pieces and add it to the vegetable sauce, letting it cook for about twenty minutes and turning it once. Before serving, sprinkle the preparation with plenty of chopped basil.