Salt fish is cleaned and boned, cut into cubes and sprinkle with salt and pepper. Allow to stand in a cool place for 2 hours and fry lightly in fat. In the same fat stew until soft chopped leeks. Then add the red pepper, tomato paste, wine and a little water (or fish broth). The resulting sauce is seasoned to taste with salt, pepper and herbs and boil. Then add the fish. The dish is cooked on low heat 15-20 minutes. Serve sprinkled with chopped parsley.