Neapolitan cod

Preparation:

Preparation: Scrape the skin of the cod, then cut it into pieces of about 4 cm per side, eliminating all the bones. Rinse and dry them well. Pass the pieces of fish in the flour, then fry them in plenty of oil; as they are cooked, put them to drain on white kitchen paper. Scorch the skin of the peppers, then remove it. Peel them, wash them and cut them into strips. Pour the oil used for frying into a large pan, calculating 100 g (if necessary, add fresh oil) and gently fry the sliced onions. Blanch, peel, remove the seeds and cut the tomatoes into cubes, then add them to the onion. Add salt and cook until the tomatoes have lost all the water. Then add the peppers, a spoonful of chopped parsley and a chilli pepper. Let them soften, then add the pieces of fried cod; cover and cook over low heat for another 10 minutes.