Prepare the codfish as follows: one day before cooking cut the codfish into pieces and put it in a bowl. Cover it with water and leave it for 12-24 hours, while changing the water often, at least 6 times.
Chop the potatoes and the parsley.
In a wide pot, put Horio Classic olive oil and sauté the chopped onions and the garlic, until they turn golden. Add the tomato, the tomato paste, the sugar, and the parsley.
Add 2 cups of water, salt, pepper and let it boil on medium heat for about 20 minutes, until the onions soften.
Cover the codfish in flour, put Horio Classic olive oil in a frying pan, and once heated, add the codfish and fry it on both sides.
Add the codfish to the sauce and cook for about 5 more minutes, until the mixture absorbs its fluids. While cooking, keep shaking the pot to prevent sticking at the bottom of it.
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