Bacalao a la Vizcaína (Salt cod Biscayan style)

Ingredients:

4 lbs. bacalao (salt cod)
5 cloves chopped garlic
1 chopped white onion
2 lbs chopped tomatoes
3 bay leaves
1 cup extra virgin olive oil
1 small jar of capers
1 large jar of green olives
1 sliced red pepper
1 jar of large chiles in vinegar
12 small potatoes
1 baguette (loaf of French bread)


Directions:

Soak the bacalao for at least 24 hours, preferably longer to remove the saltiness.

Once the bacalao has been soaked and drained, boil the potatoes. Heat the olive oil in a large skillet, then add onion and garlic. Once onions are translucent and aromatic, add the tomatoes. Let simmer on medium heat for around 10 minutes. Add the bacalao, red pepper, olives, capers, and bay leaves. Let simmer for another 20 minutes. Add the potatoes, cook for another five minutes, and serve hot with French bread and chiles.

Grocery tip: Bacalao is cod, a cold-water, firm-textured fish. In U.S. markets you might find pollock or haddock also labeled "Bacalao." These two species are relatives of cod and could probably substitute in this dish, but they are not the genuine article. Cod has become rarer because of overfishing, unfortunately.

Courtesy of Hispanic Kitchen member Sarah Menkedick

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