West Indian Sunday Breakfast (Stewed Bacalao)

• 1 1/2 pounds Bacalao (thick pieces if you can get it)
• 2 Large carrots rough chopped
• 2 Russet potatoes rough chopped
• 1 Large onion rough chopped
• 1 Large fennel bulb (stalks removed) rough chopped
• 3-4 sprigs Thyme
• 4-5 Canned plum tomatoes seeded and chopped
• 2 1/2 quarts Fish stock ( can use shrimp stock or canned clam juice)
• 2-3 Scallions sliced
• 15 Black peppercorns
• 3 Bay leaves
• Chopped parsley for garnish
• Sriracha or other hot sauce (in Bermuda they use sherry pepper sauce)

1. Cut bacalao into 2-3 inch hunks and rinse in cold water to remove excess salt. Soak in refrigerator for 2-3 days, changing the water twice a day
2. Bring water seasoned with peppercorns and 2 bay leaves to a simmer in a saute pan. Simmer the bacalao until it just starts to easily flake apart with a fork. Remove, let cool, check for bones and flake. Don't over cook the bacalao at this stage or the fish will get tough. If any pieces don't flake apart, simmer a little longer.
3. Saute onions, carrots, celery and fennel in olive oil till onions soften. Add tomatoes and cook a little longer.
4. Add the stock, thyme, one bay leaf and potatoes and bring to boil. Boil slowly till the potatoes are almost cooked through. Add the bacalao, scallions and simmer for 5-10 minutes. Season with salt and pepper to taste.
5. Serve garnished with parsley and optional sriracha or other hot sauce and crusty bread

carrots, potatoes, onion, fennel bulb, thyme, tomatoes, stock, scallions, black, bay leaves, parsley, sherry pepper

Taken from food52.com/recipes/25671-west-indian-sunday-breakfast-stewed-bacalao (may not work)