BACALAO (Cod Stew)
1- 1 1/2 pounds salted cod
2 medium potatoes, cut into 1/2 inch slices
2 large onions, cut into 1/2 inch slices
2 cans chopped tomatoes with juices
1 pound roasted bell peppers, cut into 1/2 inch slices
4-6 cloves garlic, cut into thin slices
2 bay leaves
1/4 cup chopped, fresh parsley
2 dried red chillies, chopped and seeded
10 black peppercorns
1 1/2 cup extra virgin olive oil
Thoroughly rinse the salted cod and place in a large container of water to soak for 24 – 36 hours, changing the water often. Drain the fish. Remove skin from fish and cut into 2-inch pieces.
Place a large pot on the stove and arrange potatoes at the bottom, followed by onions and then the cod. (I suggest you pre-cook the potatoes, it might burn otherwise)
Scatter the tomatoes on top, followed by the roasted peppers. Add the garlic, bay leaves, 2/3 of the parsley, chillies and peppercorns. Gently work these down into the other ingredients, trying not to disturb the layers.
Pour the olive oil over the top and turn on the heat.
Simmer gently for 30 minutes, shaking the pot every once in a while.
Adjust the heat down if necessary and continue to cook for another 45 minutes, still shaking it every once in a while.
Avoid stirring the pot!
Divide the stew into bowls. Garnish with remaining parsley.
Serve with a bowl of sea salt on the side.
We also had it with a warmed seeded loaf.
Photo and recipe posted by: Colinda Kvam
