Julienne the onions and the red pepper.

Heat 4 or 5 tbsps of extra virgin olive oil and fry lightly the onion and pepper.

Drain the fried vegetables and reserve the oil (we will use it to make the dough).

Scald the cod for 1 minute in water and milk. Crumble and remove the fish bones.

Chop the raisins and, together with the cod, mix with the vegetables. Let rest.

Put into the mixing bowl 100 g of the oil we had put aside from making the filling, 130 g water, 80 g white wine and 20 g fresh yeast.

Program 90 seconds, 40º C, speed 3.

Then add 400 g of strength flour and a teaspoon of salt.

Knead 2 minutes / bread mode.

Remove the dough from the glass and work by hand until integrating 100 g more of flour.

Let settle, covered, for 1 hour.

Preheat the oven to 200ºC

Cut the dough into 2 halves. Shape each one of them into rectangles the size of the oven dish.

Place one of the halves onto the dish and spread the filling over it.

Cover with the other half of the dough. Seal the edges and make a hole in the center.

Paint with beaten egg and bake for 30 minutes (200ºC)

Let cool on a wire cooling rack.