SC - Bacalao a la Vizcaina (OOP)

[Decker, Terry D.]

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.