Steps
- Cover 700g of dried salted cod with cold water and refrigerate for 24 hours, changing the water regularly.
- Rinse, cover with fresh cold water in a saucepan, and bring to a boil. Boil for 5-10 minutes, then rinse, remove the skin and bones, and flake.
- Heat a little vegetable oil in a wide pot over medium heat. Fry the cod, stirring often, until lightly golden.
- Add 300g of sliced onions and cook until starting to color. Stir in 300g of diced tomatoes.
- Cover and simmer over low heat for 15-30 minutes, until the tomatoes form a thick sauce.