This is a dish typical winter Alicante but here is also converted to summer taste it, I recommend it because it is easy to prepare and also chilly, I leave the recipe for anyone who wants to try.
2 fresh tomatoes
1 large red pepper fresh
1 pepper choricero
2 tomatoes dry
2 cloves of garlic
Green chillies to taste.
Extra virgin olive oil, to taste.
250ml fish stock.
Roast the peppers and cut into julienne (strips 4-6 cm long x 1 cm wide)
Remove the seeds from the dried tomatoes, the dried red peppers and chorizo.
Going through the plate without letting it burn, let cool and cut into strips or the like on a regular
Blanch the tomatoes and cut into strips.
Cook cod for 10, 15 minutes, crumble.
Saute the garlic with a little olive oil and add the dried red pepper, pepper, dried tomatoes, cod and broth and cook about 10 minutes over low heat.
Incorporate fresh tomatoes and peppers into strips, along with the pepper, salt and pepper and cook for 3-4 minutes over low heat, add olive oil to taste.
Let cool to room temperature, and then in the refrigerator to blend all the flavors well.
This dish can accompany garlic crumble, or other flavoring.