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Cut into 2- by 3-inch pcs (reserve 4 c. of the soaking liquid) Flour for dredging 1/2 c. pure Spanish extra virgin olive oil FOR THE SOFRITO: 1/4 c. pure Spanish extra virgin olive oil 1 large green bell pepper, seeded and finely minced 6 cloves garlic, finely minced 2 large onions, finely minced 1 c. finely minced liquid removed pimientos 2 1/2 c. canned crushed tomatoes 1 Tbsp.
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Spanish paprika or possibly mild paprika 1/4 c. dry white wine Salt and freshly grnd black pepper to taste TO COMPLETE THE DISH: 4 medium-size all-purpose potatoes, peeled and cut into 1/2-inch slices 3 pimientos, cut into strips, for garnish Fried Bread Rounds (recipe follows), as an accompaniment Notes: One day in advance of serving, rinse the salt cod under cool running water.
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Cut it into 2- by 3-inch pcs, place in a bowl, and cover with cool water.
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Change the water several times till it is no longer salty.
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This process should take 24 hrs.
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Drain the fish, place it in a small saucepan, cover with fresh water, and bring to boil over medium-high heat.
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Lower the heat to low and simmer 5 min.
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Drain and cold the fish.
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1.
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Dredge the cod in the flour.
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In a large skillet over medium heat, heat the oil till fragrant, then cook the fish till lightly browned, 3 to 4 min on each side.
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Remove the fish from the heat and set aside.
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2.
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For the sofrito, in a large saucepan over medium heat, heat the oil till fragrant, then cook the bell peppers, stirring, till slightly softened, 3 to 4 min.
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Reduce the heat to low, add in the garlic and onions, and cook, stirring, till tender, 6 to 8 min, adding more oil if necessary.
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Add in the pimientos, tomatoes, paprika, and wine and cook, stirring occasionally, till thickened, another 10 to 12 min.
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3.
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Place the reserved salt cod soaking water in a medium-size saucepan over medium-high heat and cook the potato slices till partially tender, 10 to 15 min.
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4.
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Add in the codfish chunks to the sofrito and cook over low heat 10 min.
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Arrange the cooked potato slices on top of the fish, don't stir, cover the pan, and shake it several times.
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Cook over low heat an additional 10 min so which the potatoes absorb the fish flavor.
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Transfer to a large serving platter and garnish with the pimientos.
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Serve with Pan Frito (Fried Bread Rounds) and Arroz Blanco (see CUBA07.TXT).
