Chop fine the onion, garlic and pepper, without seeds. We can use frozen vegetables already chopped ready to use; the case of peppers is the most practical because they also usually come in a mixture of green and red. As for the choricero or ñora pepper, we will have to rehydrate them in advance or use canned pulp.
Heat a saucepan or large saucepan with a lid over low heat; add a good splash of oil when hot and quickly add the onion with the garlic and a pinch of salt. let it poach until transparent and add the pepper with another pinch of salt. After 5-8 minutes, add the chorizo pepper pulp and a little paprika, stirring well.
We can add a grated tomato or a little paste concentrate. The important thing now is to leave the heat very soft, cover and let poach slowly for at least 20 minutes, better more than half an houruntil the vegetables have almost caramelized.
While prepare the artichokes -peeling them and leaving them with water with lemon and parsley or cooking them separately whole and peeling them afterwards- and the potatoes. These must be washed, peeled and cracked into irregular pieces. clean the cod of possible spines and skin. If it’s fresh, briefly grill it back and forth.
When the vegetables are ready -see photo-, add the potatoes, raise the heat and sauté for a few minutes so that the tuber takes substance. Add the cod, stir, pour over the wine and let the alcohol evaporate. add then broth or water to cover and a little more, or as we like more or less broth.
Bring to a boil, lower the heat, cover and simmer until the potatoes are almost done. Add the artichokes cut in half or in quarters depending on cooking time that they have left -if we throw them raw they will need more time-.
Try at the end and rectify salt if necessary, adding more liquid to taste. Let stand a few minutes before serving with chopped parsley.