Stuffed peppers with cod
225 g skinless cod Cleaned
2 cloves garlic
1 small onion
6 red peppers
2 tablespoons olive oil
White pepper for the sauce
1 tablespoon of oil
200 ml homemade tomato preserves
Mince the onion and garlic and then saute.
Dice the cod into a small pieces (2cm. approx.), in a second frying pan, stir fry the cod, parsley, with salt and pepper.
Remove and discard the tops, seeds, and membranes of the bell peppers, and then spoon the cod mixture into the peppers.
Saute the onions until they are soft and clear, then add the tomatoes and salt to taste.
Cook the sauce mixture with a medium heat, uncovered, stirring occasionally, until thickened, about 5 minutes.
Finally serve the sauce over the peppers