Recipe

Bacalao A La Viszcaina (basque Style Codfish) Recipe

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Ingredients

4 tb Liquid from pickled chiles
pn Ground Cloves; pinch
1 lb Potatoes; small new scrubbed, boiled, peeled cut into 3/4" chunks
1 ts Black Pepper
1/8 ts Cinnamon; ground
1 lb Salt Cod; seenote
1/4 c Parsley; Italian, sliced
4 Pickled chiles Jalapeno sliced into thin rings
4 md Tomatoes; coarsely sliced about 2 lbs, or two 14.4oz cans of tomatoes, sliced
2 White Onions; peeled, chop fine, makes 2 c
12 Pimento-stuffed Green Olives sliced in half
1/4 c Olive Oil
1/4 lb Ham; sliced
3 Garlic Cloves; minced

Directions

Step #1 MikeNote; Salt Cod, soak for 24 hrs & carefully rinse, to remove most but not all of the salt.
Step #2 Do not break up fish.
Step #3 Put the potatoes in a large pan of cold, salted water, cutting any large potatoes in half or quarters first.
Step #4 Bring the water to a boil & let simmer until the potatoes are just tender when pierced with a fork, 15-20 mins.
Step #5 Drain & when cool enough to handle,, peel away the skin.
Step #6 Set aside.
Step #7 In a heavy pan such as a Dutch oven, heat the olive oil over medium heat.
Step #8 Add the onions, reduce the heat to very low & slowly saute about one hr.
Step #9 Stir every once in awhile, watching that the onion doesn't burn.
Step #10 A few dribbles more of oil may be necessary.
Step #11 Pre-heat oven to 300F degrees.
Step #12 Turn up the heat, add the garlic & tomato & cook, stirring constantly until the mixture becomes thick & the liquid is substantially reduced, about 10-15 mins.
Step #13 Add the ham, then carefully stir the cod, cinnamon & cloves, parsley, potatoes, pepper, jalapenos & their juice into the tomato mixture.
Step #14 Transfer to a 1 to 2 quart casserole, preferably clay, Sprinkle top with the olives & bake for 30 mins.
Step #15 Bacalao a la Viscaina can be made ahead & re-heated in a 300F oven for 20 mins or until thoroughly hot.
Step #16 --.
Enjoy the BACALAO A LA VISZCAINA (BASQUE STYLE CODFISH) recipe

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