Ingredients

• 1.5 - 2 lb salted dry codfish (bacaloa)
• 1 large can (26oz) Goya Chickpeas (rinsed)
• 1/2 cup olive oil
• 1 large onion sliced
• 1 red pepper cut into slices
• 1 green pepper cut into slices
• 1/4 cup parsley chopped
• 1 tsp paparika
• 1/2 tsp saffron
• 1/4 tsp cayenne pepper

Preparation

1. This step involves desalting the codfish in a pot of cold water over 2 days. The water will need to be changed twice a day.
2. Cut the codfish fillet into smaller pieces (4 in by 2 in)
3. Fill a large pot of water will cold water and place the cod, making sure it is covered by the water.
4. The cod will need to soak approximately 2 days making sure to change wtih fresh cold water twice a day

Directions

1. In a large soup/saute pan, place the 1/2 canned cherry tomoatoes and smash with a fork.
2. Place the peppers and onions on top of the cherry tomoatoes. Mix in saffron, paparika and mix well
3. Drain the codfish and place on top of peppers. Pour the remaining 1/2 can smashed cherry tomatoes and 1/2 cup oil on top of the fish.
4. Bring mixture to a boil and reduce to simmer. Cook covered for 10 minutes.
5. Add chickpeas and cook an additional 10 minutes. Top with parsely and serve with nice crusty bread.