Ingredients

• 450 g desalted cod
• 100 g dried Senise peppers
• parsley
• extra virgin olive oil
• peanut oil
• salt

Bend the cod steak in order to leave the skin on the outside, wrap it in gauze and tie it with string. Dip it in a pan of cold water, bring to a boil, then cover with a lid and cook over low heat for 8-10 minutes.
Drain and open the package, peel the fish and divide the pulp into layers with your hands.
Cut cut the peppers into pieces, remove the stalk and seeds, and fry them in plenty of hot peanut oil.
Chop the skin of the cod and fry it in the same oil used for the peppers. Also fry a few whole parsley leaves for garnish.
Blend a sprig of parsley with 40 g of extra virgin olive oil and a pinch of salt.
Serve cod with fried peppers, garnished with the skin and parsley leaves and flavored with green parsley oil.