1.5 kg salt cod
2 x400 g cans of chopped tomatoes
1 tbsp allspice
cayenne pepper (optional)
1. Heat 3-4 tbsp of olive oil in a large, deep pot and fry the shallots until golden. Add the tomato sauce and allspice, lower the temperature and let the sauce simmer for 15 minutes, until thick.
2. Add the salt cod pieces making sure that they are immersed in the sauce and let everything simmer for 10 minutes. If the sauce is too thick, thin it with some water, otherwise it will stick to the bottom of the pot. Correct the seasoning and add the cayenne pepper.
*If you are afraid your cod is too salty, add 1 large potato cut into small cubes together with the fish. It will immediately absorb any excess salt.