This dish is linked to the tradition of the noble office of the muleteers, who are the ones who work with beasts of burden and that although they no longer exist as such, they have left us this way of putting the cod, since it was easy to cook once marching to the Sierra, through different mountain ranges. A cod that came to this town in salted, desalted and prepared carefully, combining in the casserole, fried tomato, onion, garlic cut into thin slices next to the crumbled cod. This dish attracted the attention of Pier María Baldi, watercolorist of the Cosme de Médicis entourage who visited the city in September 1668.
1 Kilo of cod soaked from the previous day
Virgin olive oil
4 cloves of garlic
1 small onion
2 bell peppers
Crumble the cod, remove the skin and scrape and put it in a clay pot with the oil and 3 cloves of garlic over low heat; Move the casserole to make the sauce fat.
Meanwhile, fry the onion and garlic, well chopped, in a pan, and when they are soft, without getting brown, add the cut potatoes as if for an omelet; Let them slowly over low heat until they soften.
Shortly before adding the diced bell peppers, remove any remaining oil and add the tomato sauce to the pan and then all of it to the cod casserole, boil it and sprinkle it with chopped parsley.