Once the cod has been desalted, after spending two days in cold water in the fridge in which we have changed the water three or four times at least, the fish is ready for use. We cut each loin into three or four strips and we sauté them lightly in oil in the casserole where we are going to cook this stew.
Once sautéed, we remove the pieces of cod and in the same oil we prepare the sauce with the tomato, the pepper, the chives and the garlic. We poach the ingredients well chopped and when they practically fall apart, add the white wine and let it evaporate. Add the potatoes cut into irregular pieces, sauté them slightly and then add fish broth and enough water to cover.
It’s time to toast a little paprika in a pan In a tablespoon of olive oil, add two tablespoons of the stock from the saucepan to dilute it and return it to the saucepan, where it will add its flavor and color. We crush two cloves of garlic with a branch of parsley in the mortar and add it to the saucepan.
We lower the fire and let the potatoes cook for 25 minutes until we see that the potatoes are very tender. Then we reintegrate the pieces of cod and let them boil with the potatoes. Optionally, we cook three eggs that we cut into quarters and add them to the plate already on the table, at the time of serving.