Bacalao Stew

• 1 1/2 lbs salt cod fish
• 2 lbs russet potatoes, unpeeled, cut into 1/2-inch slices
• 3 large yellow onions, peeled and cut into 1/2-inch slices
• 2 (14 ounce) cans fire-roasted diced tomatoes, preferably no salt added
• 1 (12 ounce) jar roasted red peppers (roasted and peeled fresh peppers may also be used) or (12 ounce) jar canned pimientos, drained and cut into 1/2-inch slices (roasted and peeled fresh peppers may also be used)
• 6 garlic cloves, peeled and thinly sliced
• 2 bay leaves
• 2 small sprigs fresh rosemary
• 1/2 cup chopped fresh flat-leaf parsley
• 1 -2 dried hot red chile, seeded and chopped
• 10 black peppercorns
• 1 cup olive oil
• salt

1. Soak the salt cod in a large pot of fresh water for 36 hours, under refrigeration. Change the water at least twice during the soak time.
2. Drain the fish and cut it into 2-inch chunks.
3. In a large pot, layer the sliced potatoes, onions, and cod chunks, placing the bay and rosemary in between the layers. Top with the peppers, garlic, tomatoes, 2/3 of the parsley, all the chiles and peppercorns season lightly with salt, unless using salted tomatoes. Pour the oil on top.
4. Cover the pot, bring to a boil, then reduce heat and simmer gently for 75 minutes, without stirring. Shake the pot periodically to prevent sticking.
5. To serve, gently ladle stew into shallow bowls and sprinkle with remaining parsley. Serve with lots of good crusty bread to soak up juices.

salt, potatoes, yellow onions, tomatoes, red peppers, garlic, bay leaves, rosemary, parsley, red chile, black, olive oil, salt

Taken from www.food.com/recipe/bacalao-stew-508777 (may not work)