Bacalao A La Viscaina Recipe

1. 1

   MikeNote; Salt Cod, soak for 24 hrs and Gently rinse, to remove most but not all of the salt.

2. 2

   Don't break up fish.

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   Put the potatoes in a large pan of cool, salted water, cutting any large potatoes in half or possibly quarters first.

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   Bring the water to a boil and simmer till the potatoes are just tender when pierced with a fork, 15-20 min.

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   Drain and when cold sufficient to handle,, peel away the skin.

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   Set aside.

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   In a heavy pan such as a Dutch oven, heat the extra virgin olive oil over medium heat.

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   Add in the onions, reduce the heat to very low and slowly saute/fry about one hour.

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   Stir occasionally, watching which the onion doesn't burn.

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    A few dribbles more of oil may be necessary.

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    Pre-heat oven to 300F degrees.

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    Turn up the heat, add in the garlic and tomato and cook, stirring constantly till the mix becomes thick and the liquid is substantially reduced, about 10-15 min.

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    Add in the ham, parsley, pepper, cinnamon and cloves, then gently stir the cod, potatoes, jalapenos and their juice into the tomato mix.

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    Transfer to a 1 to 2 qt casserole, preferably clay, sprinkle with the olives and bake for 30 min.

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    Bacalao a la Viscaina can be made ahead and re-heated in a 300F oven for 20 min or possibly till thoroughly warm.

No additional tips available.