Bacalhau com Tomate

Method

1. Soak the salted cod in cold water for 24 hours, changing water every 6 hours.
2. Drain and rinse the cod, then cut into 2cm pieces.
3. In a large pan, heat olive oil over medium heat, add minced garlic and sauté until fragrant.
4. Add chopped tomatoes and oregano, cook for 5 minutes, then add cod and simmer for 10 minutes.
5. Cook fish and seafood to an internal temperature of 63°C (145°F) before serving.