Bacalao a la Vizcaina
This is traditional comfort food from Cuba that makes for a great main course on a cold day.
Cod has a long history and salting cod has been around for centuries as a means of preserving the fish without refrigeration. It is a staple for many ancient recipes that are carried over today. For any salt cod recipe you need to soak the salt from the fish in cold water.
2 pounds salt cod fillets, well soaked
3 tablespoons extra virgin olive oil
6 hard boiled eggs, peeled and sliced
4 1/2 cups potatoes, sliced
3 1/2 cups sweet onions, thinly sliced
2 cups roasted red peppers, thinly sliced
4 tablespoons fresh garlic, chopped
1 cup tomatoes, crushed
1/2 cup white wine
1/2 cup green olives, sliced
1/4 cup capers
2 teaspoons oregano
In the morning, put salt cod fillets in a large bowl of cold water. Change the water 3 or 4 times during the day, keeping the bowl in the refrigerator. In a large pot, add salted cod to fresh water, bring to a boil. Simmer until tender and flaking. Remove from pot, drain, flake and set aside.
In a large saute pan heat evoo, add sliced potatoes, saute until lightly golden and almost tender. Add onions, pepper,a nd garlic, saute until tender about 5 minutes. Add remaining ingredients except for eggs and fish. Combine well. Add fish and gently fold in, simmer for 5 minutes. Top with sliced eggs. Serve over white rice or with french bread. Serves 6 to 8 people. Disfruta!