Instructions

We begin by roasting the tomatoes, garlic cloves and ancho chiles in a Magefesa teppanyaki for 10 or 12 minutes or until they are well browned on all sides. We blend all ingredients with a Magefesa blender. Place the cod separately in a Magefesa pot, cover with water and cook over low heat for 6 or 8 minutes. We remove all the ingredients and drain the cod. Once the cod has been tempered, we fray it into thick strands.

We heat a base of extra virgin olive oil in a Magefesa casserole pot. When it begins to heat up, we add the onion, season and sauté lightly. Add the tomato, garlic and chili smoothie to the pot. Season with salt and pepper to taste, flavor with oregano and let cook over low heat for 8 or 10 minutes. Add the cod, cambray potatoes, raisins, capers, olives and bring to a small boil.
Finally add the roasted red peppers, the pickled chili slices and sprinkle with the freshly chopped cilantro. Let it rest for a few minutes before serving.