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 Bacalao A La Viszcaina (Basque Style Codfish)

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PostSubject: Bacalao A La Viszcaina (Basque Style Codfish)   July 2nd 2012, 8:06 pm


Bacalao A La Viszcaina (Basque Style Codfish)

2 lb thick salt cod, desalted and cooke; d, (see notes below),
cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid)
Flour for dredging 1/2 cup pure Spanish olive oil FOR THE SOFRITO:
1/4 cup pure Spanish olive oil 1 large green bell pepper, seeded and
finely chopped 6 cloves garlic, finely chopped 2 large onions, finely
chopped 1 cup finely chopped drained pimientos 2 1/2 cups canned
crushed tomatoes 1 tablespoon Spanish paprika or mild paprika 1/4 cup
dry white wine Salt and freshly ground 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 cold running water. Cut
it into 2- by 3-inch pieces, place in a bowl, and cover with cold
water. Change the water several times until it is no longer salty.
This process should take 24 hours. Drain the fish, place it in a
small saucepan, cover with fresh water, and bring to boil over
medium-high heat. Lower the heat to low and simmer 5 minutes. Drain
and cool the fish.

1. Dredge the cod in the flour. In a large skillet
over medium heat, heat the oil until fragrant, then cook the fish
until lightly browned, 3 to 4 minutes on each side. Remove the fish
from the heat and set aside. 2. For the sofrito, in a large saucepan
over medium heat, heat the oil until fragrant, then cook the bell
peppers, stirring, until slightly softened, 3 to 4 minutes. Reduce
the heat to low, add the garlic and onions, and cook, stirring, until
tender, 6 to 8 minutes, adding more oil if necessary. Add the
pimientos, tomatoes, paprika, and wine and cook, stirring
occasionally, until thickened, another 10 to 12 minutes. 3. Place the
reserved salt cod soaking water in a medium-size saucepan over
medium-high heat and cook the potato slices until partially tender,
10 to 15 minutes. 4. Add the codfish chunks to the sofrito and cook
over low heat 10 minutes. Arrange the cooked potato slices on top of
the fish, do not stir, cover the pan, and shake it several times.
Cook over low heat an additional 10 minutes so that the potatoes
absorb the fish flavor. Transfer to a large serving platter and
garnish with the pimientos. Serve with Pan Frito (Fried Bread Rounds)
and Arroz Blanco

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