Biscayan Cod - {Bacalao A La Vizcaina}

Recipe Ingredients

2 lbs	908g / 32oz	Desalted cod
1 lb	454g / 16oz	Onion - minced (large)
4 lbs	1816g / 64oz	Garlic cloves - minced (medium)
3 tablespoons	45ml	Olive oil
1 tablespoon	15ml	Potato - minced (medium)
5		Dried red peppers - soaked in water
1		Tomato, red ripe - peeled and seeded (large)
1		Bay leaf

Recipe Instructions

Put desalted cod on fire with water to cover. Remove as soon as it boils; strain, reserving water. Let fish cool. Debone and cut in serving pieces. Slowly fry minced onion and garlic in olive oil until brown. Open peppers which have been soaked overnight in water, discard seeds, and scrape off pulp from inside. Add pulp to fried onions and garlic. Spread minced potato over bottom of casserole containing onion and garlic. Pour over it the tomato passed through a sieve. Place the boned cod in the casserole, skin side up, and barely cover with some of the water in which the cod cooked. Add bay leaf. Simmer approximately 45 minutes or until sauce has reduced and thickened slightly. From time to time, move the casserole to mix the sauce and add more of the water in which the cod cooked if necessary.

Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969

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