4 slices thick cod
250 g of part of the spine
4 red onions
1 ripe tomato
10 ñora pepper
A little bread
Olive oil
2 cloves of garlic

Call cod soak during 24 or 36 hours, changing him water every 8 hours. Elapsed after this time are you removed the scales and thorns and clean well with a cloth.The second step is to develop the vizcaína sauce. So the ñora pepper wash is descorazonan, are to boil. Once ready, draw water and them to remove the pulp.On the other hand takes chopped in a pan fire making onions and tomato. When they are well made, the pulp the ñora pepper, some pieces of bread and something of the peppers cooking water is added. You leave to fire for 15 minutes. Then passes all by the pasapuré and pour the sauce obtained in an earthenware dish.Hot oil takes the garlic, when you start to catch color retiring and becomes instead cod for 10 minutes.Once ready, placed the cod in the earthenware dish that has already hot sauce and is left to fire for another 5 minutes.