Bacalao Ala Vizcaina2017-12-12
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
Two days before cooking the bacalao, soak the cod fish in water. Change the water daily until the bacalao is not so salty anymore.
On the day of cooking: Press the garlic and set aside. Boil potatoes in a pan.
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.
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.
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.