Bacalao Ala Vizcaina



2 kls. Salt-dried Bacalao (cod fish)
5 pcs. tomatos, peeled then sliced
½ cup white onion, chopped
7 cloves garlic
4 bay leaves
1 cup virgin olive oil
1 small jar green capers
1 large jar green olives
1 red bell pepper, sliced
1 small jar chilis in vinegar
15 small potatoes



Step 1

Two days before cooking the bacalao, soak the cod fish in water. Change the water daily until the bacalao is not so salty anymore.

Step 2

On the day of cooking: Press the garlic and set aside. Boil potatoes in a pan.

Step 3

Meanwhile, set a large cooking pan in mid-high heat. Add the olive and fry 4 whole garlic cloves until brown, then discard the garlic.

Step 4

Add the tomatoes, onion and the pressed garlic to the oil and mix well. Once the sauce has boiled for a while, add the bacalao.

Step 5

Add the slices of red pepper, green olives, capers and bay leaves. Allow to boil for 20 minutes. Add the potatoes and serve with large chilis if desired.

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