8 pieces of cod
Olive oil
3 tablespoons tomato sauce
1 bulb of garlic
1,000 g onion
1 chili pepper
1 bottle of pepper choricero meat

The onion, pochándola simmered with half garlic head picamos fine after of having desalado cod 40 hours. When the onion list, add the pepper beef choricero and 3 tablespoons tomato sauce, stir and simmer for 10 minutes. We have cod in a container with hot oil, the other half garlic head and a piece of Chili, leaving it to fire slow 6 minutes without arriving at boil, so the cod boil instead of freirse.

Put cod in a source, through the sauce a Chinese rociar_ on it. Garnish with morrón pepper strips.