Bacalao al Club Ranero

Method

1. Soak the salt cod in cold water for at least 15 minutes to rehydrate and reduce excess saltiness, then pat dry with paper towels.
2. Heat the olive oil in a wide skillet over medium heat for approximately 2 minutes until it shimmers.
3. Add the garlic and dried peppers to the oil and temper gently for about 4 minutes, stirring occasionally, until the garlic turns golden and the dried peppers release their flavor into the oil.
4. Add the fresh pepper pieces to the skillet and cook for 8 minutes over medium heat until they soften and begin to caramelize.
5. Nestle the salt cod into the skillet among the peppers and garlic, then cook for 12 minutes over low-medium heat, basting the cod regularly with the infused olive oil.
6. Allow the dish to rest in the pan for 5 minutes off the heat so the cod absorbs the flavors of the pepper and garlic sofrito before serving.