Bacala Ala Vizcaina Recipe

• 4 Tbsp. Extra-virgin extra virgin olive oil
• 2 x Spanish onions cut 1/2" slices
• 6 x Garlic cloves thinly sliced
• 8 x Ancho chilies or possibly chilies choriceros stemmed, seeded, and cut into fine julienne
• 2 x Green apples peeled, seeded, cored, and cut into 1/2" dice
• 2 c. Minced tomatoes with seeds and juice
• 1 slc Baguette - (1" thick) Salt to taste Freshly-grnd black pepper to taste
• 2 lb Bacala (soaked 2 days) cut 2" cubes
• 1/4 c. Finely-minced Italian parsley

1. Soak bacala for 48 hrs in cold water, changing the water daily.
2. Preheat oven to 400 degrees.
3. Heat oil in a 12-inch saute/fry pan till smoking.
4. Add in onions, garlic, chilies and apples and cook till soft and golden brown, about 8 to 10 min.
5. Add in tomatoes and bread and bring to a boil.
6. Season with salt and pepper and place in a blender and process till smooth.
7. Place sauce in crockery pan.
8. Place bacala pcs into sauce and place in oven.
9. Cook 20 to 25 min.
10. Remove, check for seasoning, sprinkle with parsley and serve.
11. This recipe yields 4 servings as main course.

extravirgin extra virgin olive oil, onions, garlic, chilies, green apples, tomatoes, salt, bacala, italian parsley

Taken from cookeatshare.com/recipes/bacala-ala-vizcaina-73022 (may not work)