Bacalao a la Vizcaina

1. 1

   Drain the salt cod and pick out any stray bones or pieces of skin, then cut into bite-sized pieces.

2. 2

   Heat enough oil to liberally coat the bottom of a large skillet over medium-high heat; dredge the cod in the flour, then add to the skillet.

3. 3

   Cook, turning once, until lightly browned and crisp, about 5 minutes.

4. 4

   Remove with a slotted spoon and set aside.

5. 5

   Wipe or rinse out the pan; return it to the stove over medium heat and add 2 tablespoons olive oil.

6. 6

   A minute later, add the garlic and onion and cook, stirring occasionally, until the garlic softens, about 5 minutes; leave the onion fairly crisp.

7. 7

   Stir in the tomatoes, wine, capers, bay leaf, and cayenne.

8. 8

   Adjust the heat so the mixture simmers steadily; add the cod and cook, uncovered, for about 45 minutes or until the fish is quite tender.

9. 9

   Add more water if necessary; the mixture should not dry out but have the texture of a tomato sauce.

10. 10

    When the fish is ready, taste and adjust the seasoning, garnish, and serve hot or warm.

11. 11

    (You can prepare the dish and let it sit for a couple of hours or cover and refrigerate for up to a day before reheating and serving.)

12. 12

    In step 2, add 1 pound small eggplants, trimmed and cubed, to the skillet with the tomatoes.

* Per serving · 4 servings · Values may vary.