Usually cod in Spain is sold in frozen form, so it will have to be defrosted. Better to do it in the fridge, leaving for a day or two. For this recipe it is better to take olive oil, good quality Extra virgin. To start, chop the garlic plates. Cod cut into pieces. In a pan pour oil and heated it to 120 degrees. I used a cooking thermometer. You can heat the oil and turn the heat off.

In hot oil put chopped garlic slices and 3-4 pieces of Cayenne pepper. When the garlic begins to "dance" on the pan, turn off heat and continue to cook 2-3 min. Then get our garlic and pepper.

Left after frying oil heated to a temperature of 90 degrees and spread our fish skin up. Using a circular motion move the pan on the fire, while maintaining a temperature of 60 degrees. Fish should reach a protein that helps make our sauce the consistency of mayonnaise. We prepare our fish for 20-30 minutes, until the fish starts to "open".

If not, you can after get our fish from the pan, use a small strainer. Working in a circular motion, as if whipping our oil

If you do not have a thermometer. You can cook the fish, adding the oil gradually, when it starts to "sizzle", thereby cooling it. I used a thermometer to be sure. In this method, the time of heat treatment increases. While preparing the fish, prepare the vegetables for vegetable g. Put them in a pan and put in the oven at 200 degrees. Continue to skin them, cut into strips.

In a pan put a little bit of our sauce and fry the diced onion.

Then put pepper and tomatoes, simmer 10 min.

On a plate lay out vegetable g, top, fish, garlic and pour our sauce pil-pil fish.