Bacalao a la vizcaína – salt cod with peppers, tomato and potatoes

Ingredients for 4 portions

• 600 gSalt cod, in pieces
• 6 tbspOlive oil
• 2Yellow onions, thinly sliced
• 2Bell peppers, 1 red and 1 green, in strips
• 4 clovesGarlic, chopped
• 2 tspPaprika
• 400 gCrushed tomatoes
• 2Bay leaves
• ≈ 200 mlWater
• 800 gPotato, peeled, in 1 cm slices
• 100 gGreen olives, pitted
• to tasteSalt
• to tasteBlack pepper
• 2 tbspParsley, chopped

Method

1. Put the salt cod skin side up in a large bowl of cold water and leave it to desalt in the fridge for 24–36 hours, changing the water 3 or 4 times.
2. Drain the cod and put it in a pan of cold water. Heat until it just begins to simmer, then take off the heat at once. Lift out the fish, remove the skin and bones and break it into large flakes.
3. Heat the olive oil in a wide casserole and cook the onions and peppers over a medium-low heat for about 10 minutes, until soft. Add the garlic and cook for 1 minute more.
4. Stir in the paprika, then straight away add the crushed tomatoes, water, bay leaves and potato slices. Bring to the boil.
5. Cover and simmer for about 20 minutes, until the potatoes are almost tender.
6. Nestle the cod and olives into the sauce.
7. Simmer uncovered for 10 minutes, shaking the pan now and then rather than stirring. Season with pepper, and with salt only if needed.
8. Scatter with parsley and serve from the pot.

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