Cod with vegetables and preserves

- 4 pieces of soaked cod (the best parts are in the center).
- 4 potatoes.
- 2 tomatoes.
- 2 carrots.
- 1 green bell pepper.
- 1 onion.
- ½ lemon.
- 1 packet of cream.
- 1 bay leaf.
- 1 rosemary sprig.
- Tomato preserve.

DIRECTIONS:

Wash the tomatoes and grate them. Put them in a bowl and cover with the cod. Sprinkle with lemon, the rosemary and the bay leaf. Take to the fridge for a while.
On an oval oven-safe earthenware dish lay a thin layer of fried sliced potato and cover with a stir-fry previously made with the onion, the pepper and the carrots.
Take the cod, the rosemary sprig and the bay leaf out of the bowl. Add the tomato remains in the oven and pour the cream. Fry the cod for 2 or 3 minutes and add them to the earthenware dish.
Serve covered with tomato preserve.