Title: Bacalao a la viszcaina (basque style codfish)
 Categories: Fish, Cuba, Update, Archived
      Yield: 8 Servings
 
      2 lb Thick salt cod, desalted
           -and cooked (see Notes
           -below), and
 
  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 (see CUBA07.TXT). Makes 8 servings BACALAO A LA
  VISZCAINA
  
  File