Codfish rice (Arroz con bacalao)

Preparation time: 
Less than 5 min.

½ kilogram skinless and boneless codfish, preferably fillets
½ cup olive oil
1 large onion
1 large green pepper
½ cup finely chopped parsley
6 cloves of garlic
¾ cup tomato sauce or about 12 small ripe tomatoes
1 bay leaf
½ liter of water (the same used to soak the codfish in)
¼ liter of dry white wine or sherry
½ kilogram long-grain rice

Cooking instructions: 

Soak the codfish for a couple of hours in water enough to cover it.

Shred into large pieces and saute in hot oil.

Grind the onion, the pepper, the parsley and the peeled garlic. Toss in the codfish and add the tomato sauce (if you are using fresh tomatoes, chop them well and take out the seeds); add the wine and let it boil for 2 or 3 minutes.

Then add the 2 cups of water used to soak the codfish; when it comes to a boil, stir the rice in (washed if necessary).

Keep it cover over medium heat until the grain opens and the rice begins to look dry, lower the heat and simmer, always covered, for 5 or 10 minutes.