Salt Cod Bizcaine Style - {Bacalao A La Bizcaina}

Recipe Ingredients

		Fish
1 lb	454g / 16oz	Salt cod
		Sauce
2 tablespoons	30ml	Extra-vigin olive oil
1 tablespoon	15ml	Onion - thinly sliced (small)
3		Garlic cloves - finely chopped
2 lbs	908g / 32oz	Plum tomatoes - roasted, peeled,
		And chopped
1/2 cup	118ml	Manzanilla olives - (abt 25) - cut in half
1/3 cup	78ml	Capers
1		Ground cloves
1/2 teaspoon	2.5ml	Ground cinnamon
4		Pickled jalapeños - chopped
		= (available in the Mexican section of
		Any grocery store)
1/2 cup	73g / 2.6oz	Chopped Italian parsley
		Salt - if necessary
1 lb	454g / 16oz	Small waxy red potatoes - boiled

Recipe Instructions

In a medium-size bowl put the cod fish, and cover with water and let it soak for 24 hours. Change the water a least 4 times in a period of 1 day. (It's important to do this process, otherwise the fish will be extremely salty). When the cod has finished soaking, clean, picking out any cartilage or bones. Shred into small pieces.

In a large saucepan heat the oil. When hot, add the onion and saute for about 3 minutes. Add the chopped garlic and saute until golden. Add the cod and stir, add the tomatoes and cover. Let it simmer for about 10 minutes, add the olives, capers, cloves, cinnamon, and jalapeños. Mix well and let simmer for 2 more minutes, add the chopped parsley, taste for salt and add if needed. Add the boiled potatoes. Remove from heat.

Place in a medium soup bowl, accompanied with toasted crusty French bread.

This recipe yields 6 servings.

Source:
MELTING POT with Priscila Satcoff - (Show # MP-1B35) - from the TV FOOD NETWORK

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