Cod in ajoarriero style tartlet

• Prepare the tomato sauce and the  biscaynne sauce.  
• Chop the garlic, the onion, the green pepper and the piquillo pepper into brunoise.
• Dice the potato into 1 cm cubes and fry.
• Glaze the cod and remove the skin.
• In a suitable pan, simmer the garlic and the onion. When it is half done, add the green pepper and the piquillo pepper letting the mixture cook. Once cooked, degrease and incorporate the skinless cod gently breaking the fish up. Add the biscaynne and tomato sauce. Finish by adding the fries and add salt.
• Emulsify the oil we have used to glaze the cod (pil-pil sauce).
• Fill the tarts with the hot ajoarriero.

SET UP

• Arrange some Biscay sauce on a plate, add the stuffed tartlet and add a drop of pil-pil sauce.
• Finally, sprinkle with chopped parsley.