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What You Need:
(To Serve: 6)
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2 pounds salt cod
1 cup olive oil
2½ cups finely chopped onions
9 medium-sized tomatoes, peeled, seeded and finely chopped (see Huevos a la Flamenca), or substitute 3 cups chopped, drained, canned tomatoes
4 teaspoons finely chopped garlic
¼ teaspoon freshly ground black pepper
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Translate this recipe:
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| How To Cook: |
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1. Starting a day ahead, shred the cod as finely as possible by tearing it into strips and pieces with your fingers. Then place it in a glass, enameled or stainless-steel bowl and cover it with cold water.
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2. Soak for at least 12 hours, changing the water 3 or 4 times and each time squeezing the cod vigorously and pulling it into finer and finer shreds. Drain thoroughly.
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3. In a heavy 10- to 12-inch skillet heat ½ cup of the olive oil over high heat until a light haze forms above it. Stir in the cod and ½ cup of the onions and cook, stirring constantly, until the oil becomes milky white.
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4. Immediately reduce the heat to moderate and cook uncovered for 30 minutes, or until most of the liquid in the pan has evaporated. (The cod and onions should not be allowed to brown.)
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5. Meanwhile, in another heavy 10-to 12-inch skillet, heat the remaining ½ cup of oil over moderate heat until a light haze forms above it. Add the remaining 2 cups of onions and, stirring frequently, cook for 8 to 10 minutes, or until they are soft and light brown.
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6. Stir in the tomatoes, raise the heat and bring to a boil. Stirring and mashing the vegetables with a large spoon, cook briskly until most of the liquid in the pan evaporates and the mixture is thick enough to hold its shape lightly in the spoon.
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7. Stir the tomato mixture, garlic and pepper into the cod, cover the skillet tightly and simmer over low heat for 5 minutes. Let the cod rest, covered, off the heat for at least 15 minutes.
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8. Although "Bacalao al Ajo Arriero" may be served hot, in Spain it is often served at room temperature.
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