Spicy Codfish With Rice
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You need for 4 servings:

- about 600 g of frozen codfish filet
- three big onions
- two spring onions
- three or more paprikas (depends on size)
- about 150 g butter
- two big tomatos
- three small green unripe plums 
- a big pan


Its best to let the filet thaw beforehand otherwise it
tends to give too mach water into the pan to get it crispy.

Cut the onlions, paprika and spring onions to small pieces,
the tomatoes can either be cut to small pieces or mixed.

While the pan heats up season the codfish with a bit of 
salt, pepper and lime juice.

When the pan is well heated up fry the onions until they 
are golden-brown, then remove them and put them aside for
later use. 

Now put in the codfish and also let it fry in the butter,
if the pan gets too dry add a bit more butter. When the 
fish is well fried from both sides carefully remove it. 

Now add the already fried onions back into the pan, add the
paprikas and spring onions and let them also fry. If you 
feel the vegetables are cooked but still have a bit of a 
bite add the tomatos / mixed tomatos and let it cook until
you get something resembling a sauce. Season with sugar, 
pepper, chilie and garlic. Cut the unripe plums in small 
pieces (remove the core!) and put them into the sauce. Add
the codfish back into the pan. 

Now let the sauce simmer for about half- to a full hour.
If its too thick afterwards add a bit water. If you thin it
too much add a bit flour to thicken it up again. Taste it
and adjust the seasoning - the goal is to get a spicy, 
slightly sweet-sour taste.  

Best served with rice and a fresh salad.