Biscayan Cod - (Bacalao a La Vizcaina)

Yield > 6
Keys : Fish Ocean Spanish Spain European Mediterranean Spanish
Ingredients :
2 lb Desalted cod
1 lrg Onion minced
4 med Garlic cloves minced
3 tbl Olive oil
1 med Potato minced
5 x Dried red peppers soaked in
water
1 lrg Tomato, red ripe peeled and
seeded
1 x Bay leaf
Method :
• Put desalted cod on fire with water to cover. Remove as
soon as it boils; strain, reserving water. Let fish cool. Debone
and cut in serving pieces. Slowly fry minced onion and garlic in
olive oil until brown. Open peppers which have been soaked
overnight in water, discard seeds, and scrape off pulp from
inside. Add pulp to fried onions and garlic. Spread minced
potato over bottom of casserole containing onion and garlic.
Pour over it the tomato passed through a sieve. Place the
boned cod in the casserole, skin side up, and barely cover with
some of the water in which the cod cooked. Add bay leaf.
Simmer approximately 45 minutes or until sauce has reduced
and thickened slightly. From time to time, move the casserole
to mix the sauce and add more of the water in which the cod
cooked if necessary.
• Comments: This dish is even better if made the day
before and reheated.