Biscayan Cod (Bacalao A La Vizcaina) Recipe

• 2 lb Desalted cod
• 1 lrg Onion chopped
• 4 med Garlic cloves chopped
• 3 Tbsp. Extra virgin olive oil
• 1 med Potato chopped
• 5 x Dry red peppers soaked in water
• 1 lrg Tomato, red ripe peeled and seeded
• 1 x Bay leaf

1. Put desalted cod on fire with water to cover.
2. Remove as soon as it boils; strain, reserving water.
3. Let fish cold.
4. Debone and cut in serving pcs.
5. Slowly fry chopped onion and garlic in extra virgin olive oil till brown.
6. Open peppers that have been soaked overnight in water, throw away seeds, and scrape off pulp from inside.
7. Add in pulp to fried onions and garlic.
8. Spread chopped potato over bottom of casserole containing onion and garlic.
9. Pour over it the tomato passed through a sieve.
10. Place the boned cod in the casserole, skin side up, and barely cover with some of the water in that the cod cooked.
11. Add in bay leaf.
12. Simmer approximately 45 min or possibly till sauce has reduced and thickened slightly.
13. From time to time, move the casserole to mix the sauce and add in more of the water in that the cod cooked if necessary.
14. Comments: This dish is even better if made the day before and reheated.

cod, onion, garlic, extra virgin olive oil, red peppers, tomato, bay leaf

Taken from cookeatshare.com/recipes/biscayan-cod-bacalao-a-la-vizcaina-84668 (may not work)