Biscayenne codfish

Desalinate the cod in cold water for 48 hours. Change the water 2 to 3 times a day. Keep the cod fresh during this operation.
Drain the cod, rinse one last time in cold water and place in the pan with cold water and bring to the fire, cook for ten minutes.
After 10 minutes of cooking, turn off the heat and drain the cod. Let cool.

Peel and finely chop the onions, crush the tomatoes with a knife, and cut the peppers into strips (reserve the peppers). In a nonstick skillet, sauté chopped onions in olive oil. Add the crushed tomato. Season with salt and Espelette pepper and cook over medium heat for about fifteen minutes, stirring frequently with a wooden spatula. Adjust the seasoning.

Assembly:
Generously butter a refractory clay casserole.
Pour the drained cod in the bottom and cover with the tomato stew.
Level the surface with a metal spatula. And arrange the strips of raw pepper on top.

Sprinkle the surface with fine bread crumbs and add a few pieces of butter.
Bake in a hot oven at 200 ° C for about twenty minutes. until the surface of the gratin turns golden.
Serve hot!