Norwegian saithe marmitako

• Hydrate the choricero pepper in a small bowl of hot water for 10 minutes then remove the pulp with a knife. Set the pulp aside.
• Add the olive oil, chopped onion and green pepper to a pot.
• Peel and cut the potatoes into pieces.
• Add the potatoes to the pot and sauté everything together.
• Once lightly browned, add the pulp of the pepper and continue sautéing.
• Add the fish stock, season with salt and cook over a low heat until the potatoes are cooked.
• Dice the Norwegian saithe fillets.
• Turn off the heat and add the saithe. Cover for 4-5 minutes.

Serve in a soup bowl.