Title: Bacalao a la viscaina
 Categories: Fish, Mexican, Basque
      Yield: 6 Servings
 
      1 lb Potatoes; small new
           -scrubbed, boiled, peeled
           -cut into 3/4" chunks
    1/4 c  Olive Oil
      2    White Onions; peeled,
           -chop fine, makes 2 cups
      3    Garlic Cloves; minced
      4 md Tomatoes; coarsely chopped
           -about 2 lbs, or two 14.4oz
           -cans of tomatoes, diced
    1/4 lb Ham; chopped
    1/4 c  Parsley; Italian, chopped
      1 ts Black Pepper
    1/8 ts Cinnamon; ground
        pn Ground Cloves; pinch
      1 lb Salt Cod; seenote
      4    Pickled chiles Jalapeno
           -sliced into thin rings
      4 tb Liquid from pickled chiles
     12    Pimento-stuffed Green Olives
           -sliced in half
 
   MikeNote; Salt Cod, soak for 24 hours and Gently rinse, to remove
  most but not all of the salt. Do not break up fish. Put the potatoes
  in a large pan of cold, salted water, cutting any large potatoes in
  half or quarters first. Bring the water to a boil and simmer until
  the potatoes are just tender when pierced with a fork, 15-20 minutes.
  Drain and when cool enough to handle,, peel away the skin. Set aside.
  In a heavy pan such as a Dutch oven, heat the olive oil over medium
  heat. Add the onions, reduce the heat to very low and slowly saute
  about one hour. Stir occasionally, watching that the onion doesn't
  burn. A few dribbles more of oil may be necessary. Pre-heat oven to
  300F degrees. Turn up the heat, add the garlic and tomato and cook,
  stirring constantly until the mixture becomes thick and the liquid is
  substantially reduced, about 10-15 minutes. Add the ham, parsley,
  pepper, cinnamon and cloves, then gently stir the cod, potatoes,
  jalapenos and their juice into the tomato mixture. Transfer to a 1 to
  2 quart casserole, preferably clay, sprinkle with the olives and bake
  for 30 minutes. Bacalao a la Viscaina can be made ahead and re-heated
  in a 300F oven for 20 minutes or until thoroughly hot.