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Dried Codfish, Biscay Style
(Bacalao A La Vizcaina)
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| What You Need: |
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1 pound dried codfish
1 oz bread
5 dried pimientos (peppers)
1 tablespoon flour
2 tomatoes
˝ cup olive oil
1 lump of sugar
1 chopped onion
˝ cup of codfish stock
1 small clove of garlic
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| How To Cook: |
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1. Cut the fish in 2-inch squares and soak overnight, with the pimientos, in plenty of cold water.
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2. Take the fish from the water, bone it, put in a saucepan, cover with water and bring slowly to the boil.
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3. Strain the fish and place it in a pan, skin side upwards.
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NOW PREPARE THE SAUCE:
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1. Heat the oil in a frying pan, add the onion, then the garlic, bread and flour and brown slowly.
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2. Add the peeled and seeded tomatoes.
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3. Scrape out the pimiento flesh with a spoon and add, with the sugar; add the codfish stock and cook slowly for about ˝ hour, until creamy.
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4. Strain this sauce over the 'bacalao' and stew for 15 minutes, shaking the pan from time to time to prevent sticking. (Do not add salt, as the dried fish is already salted.)
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NOTE:
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'Bacalao' is usually served in the pan in which it has been cooked.
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