Codfish A La Vizcaina(Bacalao A La Vizcaina)

• 1 lb. dried, salted codfish fillets
• 1 lb. potatoes, peeled and sliced thinly
• 2 onions, peeled and sliced thinly
• 1/2 c. tomato sauce
• 1/2 c. water
• 1/2 c. olive oil
• 2 cans pimientos, chopped
• 1/4 c. olives, stuffed with pimientos
• 1 bay leaf
• 1 Tbsp. capers
• 1/2 c. seeded raisins
• 2 cloves garlic, peeled and crushed

1. Soak codfish in water to cover for 4 hours.
2. Drain well and boil rapidly in 2 quarts (8 cups) water for 15 minutes.
3. Drain, discard skin and bones and shred flesh.
4. Mix tomato sauce, water, olive oil, pimientos, olives, bay leaf, capers, raisins and garlic. In a large frying pan, arrange alternate layers of codfish, sliced potatoes, sliced onions and mixture.
5. Bring to a boil.
6. Cook over low heat covered for 30 minutes or until potatoes are fork-tender. Serves 4 to 6.

potatoes, onions, tomato sauce, water, olive oil, pimientos, olives, bay leaf, capers, seeded raisins, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1932 (may not work)