SC - Bear's Mexican Codfish & Potatoes -- OOP

[Karen]

Interesting recipe, as the word "Bacalao" is a Porteguese word,
and not Spanish.  The Spanish word (if they have one related for
Salt Cod) would probably end in "an" instead of "ao"  as in
"S~ao Paulo" as opposed to "San Paulo".

Not that I am a language scholar, I just lived in Brasil for a
couple of years.  And besides, what I learned there about
Porteguese cooking, this recipe closely resembles some that I
encountered in Brasil, but without the peppers. 

Tyrca

>>>>>>>>
Bacalao a la Vizcaina

(Codfish with Potatoes, Olives and Chiles)

4 pounds salt cod or fresh poached white fish
12 cups of milk

For salt cod, soak overnight, changing water 3 or 4 times.

Soak the fish in milk for about 2 hours.
Remove the fish and clean discarding skin and bones.
finely shred the fish and reserve.

1 to 1 1/2 quarts olive oil
20 medium cloves of garlic, peeled
4 1/2 large white onions, peeled and finely chopped
15 large ripe tomatoes, roasted
1 1/2 medioum white onions peeled and quartered
6 cloves of garlic peeled
1/8 tsp salt
2 cups finely chopped parsley
1 1/2 pounds baby potatoes, boiled and peeled
2 cups pimento stuffed olives
8 oz. pickled chiles gueros, canned jalapenos or other hot 
pepper

Heat the oil in a sauce pan.
Brown the garlic, remove and reserve.
Add the chopped onion and brown lightly.
Put tomatoes, quartered onions, garlic and browned garlic in a 
food
processor or blender and puree.  Strain.
Add strained mixture to hot oil with the browned onions.  Simmer

until the
sauce thickens and smells carmelized (about 2 - 3 hours).
Add the parsley, shredded fish, boiled potatoes, olives and 
chiles.
Simmer for another hour.
The flavor is better upon reheating after being refrigerated 
overnight.

Garnish with pimentos or stuffed olives.



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