Spaghetti with cod in tomato sauce

Heat the oil in a large (frying) pan. Let the diced fish bake briefly and scoop them out of the pan.

Add the onion and leave to cook until the onion starts to color.

Allow the garlic, chilli and bay leaves to briefly fry.

Extinguish with the wine and let it boil until the liquid has evaporated for half.

Add the tomatoes, bring to the boil, turn the heat low and leave on the pan for about 10 minutes without lid until it is a thick sauce.

Remove the bay leaves. Spoon the fish and the parsley through the sauce and let it simmer briefly. Season with salt and taste if there is still pepper.

Meanwhile, cook the spaghetti al dente according to the instructions on the package.

Put the drained spaghetti in a preheated dish and spoon over the fish sauce.