• 800g of soaked cod
  • Bread flour
  • Extra virgin olive oil
  • 500g of peeled tomatoes
  • 1 clove of garlic
  • 2 sprigs of chopped marjoram
  • 1 chilli pepper
  • 1 handful of pine nuts


Flour the cod fillets and fry them with the seed oil in a pan. Once browned well, keep it aside.

In a pan, fry the oil with the garlic and chilli pepper, add the peeled tomatoes, and the minced marjoram.

Cover and cook over low heat. Halfway through cooking, add the cod fillets and pine nuts and cook for another 20 minutes.

The codfish will literally have to flake.
Drain the Aragonese linguine in the sauce and serve them quickly.