Bacalao a la vizcaína (bacalhau salgado ensopado à basca)

Ingredientes

• 1 lb boneless salted cod filets
• 2 large Russet potatoes (sliced)
• 1 medium yellow onion (sliced)
• 1 medium green bell pepper (cut in strips)
• 3 cloves garlic (minced)
• 1/3 cup olive oil
• 1/3 cup water
• 1/3 cup vino seco ((dry white wine))
• 1 teaspoon white vinegar
• 8 ounces tomato sauce
• 7 ounces pimientos (sliced)

Modo de preparo

1. 1

   The night before, soak the cod filets in a large bowl with water. Refrigerate for 12–24 hours. Change the water 2–3 times during soaking. Skipping this step will result in a very salty dish!

2. 2

   Drain the bowl with the cod filets. Add fresh water to a large pot, and bring to a simmer.

3. 3

   Add the cod and cook until just tender, about 10-12 minutes. Drain and break the cod filets into large chunks.

4. 4

   In a wide, shallow pan, arrange the potato slices in an even layer at the bottom.

5. 5

   Top with the bell pepper strips, sliced onions, minced garlic, and the cod chunks.

6. 6

   Pour in the oil, water, vino seco, tomato sauce, and the sliced pimientos (with their liquid).

7. 7

   Cover and cook over medium heat for about 25–30 minutes, or until the potatoes are tender when pierced with a fork. Check occasionally to prevent sticking or drying out. Add a splash of water if it looks too dry.

8. 8

   Serve this codfish stew with white rice and sweet plantains. Enjoy!