Bacalao al ajoarriero

Today I had for lunch my homemade version of bacalao al ajoarriero, a typical cod stew found in northern Spain.

Ingredients for 2 people:
-EVOO
-3 garlic cloves
-2 cod fillets
-1 onion
-Piquillo peppers (or roasted red peppers)
-1 carrot
-Champignon mushrooms
-1 medium size potato
-Tomato puree

In one pan, heat the olive oil over a medium heat and add the sliced garlic. When the garlic starts to turn golden, add the cod fillets and cook for 8 minutes over the medium heat.

In a pot, sauté the onion, carrot, and mushrooms In olive oil. When the onion begins to turn translucent, add the potato pieces. Meanwhile, roast the red peppers in the oven for 20 minutes at 180°C. Once they are done, remove the skin and add then to the sauté. Add tomato purée and cover with water. Bring to a boil, then cover and cook for 40 minutes. When the vegetables are cooked, add the cod pieces and the garlic sauté.