Name: Cod InstaFit
Prep time: 1440 min
Cook time: 1440 min
Yield: 8
Ingredients: 1 kilo cod, skinless and boneless; 1 ancho chile, deveined and seedless; 2 kilos tomato; 3 black peppercorns; 1 stick cinnamon; 1/2 cups olive oil; 5 cloves garlic; 2 onions, chopped; 1/2 cups parsley, chopped; 1 can bell pepper, drained and sliced; 1/4 cups olives, boneless; güero chiles, to taste

Preparation

24h

Place the cod in a large container and cover it with warm water; change the water every 8 hours to remove the salt for one day. Rinse it and cook with clean water until tender, between 10 and 15 minutes; shred it finely. Soak the ancho chili in hot water until softened, about 25 minutes. Meanwhile, boil plenty of water in a medium pot and prepare a separate container with water and ice. Make a shallow X-shaped cut on the bottom of the tomatoes and place them in the pot with boiling water. When the skin begins to peel off, immediately remove the tomatoes and immerse them in the ice water. Leave them there until completely cool, take them out, peel them, and remove the seeds. Blend them with the ancho chili and cinnamon, adding pepper to taste.