Bacalao A La Vizcaina
|Desalted cod||2 Pound|
|Garlic clove||4 Medium|
|Olive oil||3 Tablespoon|
|Dried red pepper||5|
|Ripe tomato||1 Large|
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 soaked peppers, 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.
NOTE:This dish is even better if made the day before and reheated.