Cod in Chilindrón Sauce | Succulent Spanish Classic

Prepare the vegetables: finely chop the onion, crush the garlic cloves, core the kapia and green peppers and slice them into thin strips. Cut the Serrano ham into small cubes or thin strips.

Rinse the cod fillets under cold water, then pat them thoroughly dry with paper towels. Cut them into larger, even portions, and season lightly with salt and pepper.

Heat 2 tablespoons of extra virgin olive oil in a large, deep pan. Add the diced Serrano ham and fry for 1-2 minutes until nicely crispy and aromatic. Transfer to a small plate, leaving the fat in the pan.