Bacalao a la Vizcaina
1 ½ to 2 pounds of Bacalao, curred in salt
4 to 5 medium size potatoes cut in rounds
1 large jar of pimentos
1 ½ small cans of tomato sauce
2 large onions cut in rounds
2 to 3 green peppers cut in rounds
5 garlic cloves
¼ cup dry white wine
½ tsp. pepper
1 small bay leaf
All purpose flour
¼ tsp oregano (optional
This dish is assembled like lasagna, so you will need to prepare the separate pieces before putting it all together.
Place Bacalao is a water bath for 24 hours, changing the water 1 time. Reserving the water, drain the Bacalao. In a medium to large pot, cook potato rounds and Bacalao in the reserved water. Add more fresh water if need, in order to submerge the food completely.
Once cooked (about 15 minutes) remove Bacalao and continue to cook the potatoes until done, but still firm enough to hold its shape. Drain and discard the water.
Lightly flour the pieces of Bacalao and set aside.
Next you’ll need to make a sofrito. In a large skillet heat olive oil. Abuela doesn’t give the measurement of how much oil, but I would guess that your need about ½ cup of oil. Add the onions, green peppers, oregano, garlic, pepper and bay leaf. Sauté until par cooked. Next add the tomato sauce and the wine. Cook at a low to medium heat for 10 to 15 minutes.
In a glass Pyrex rectangular dish you will assemble your meal. Start with a layer of potatoes to cover the bottom of the pan. Next add the sofrito to just as you would a tomato sauce for a lasagna. Next, a layer of Bacalao, then sofito. And so it continues until you are done, finishing with a layer of sofrito. Lastly, add the pimentos to the top to finish the dish.
Bake in a 300 oven for 45 minutes.
*Note there are two options on how to finish this dish. If you prefer, you can arrange the Bacalao in a deep frying pan, or braiser, and cook it covered on a very low flame for 45 minute to 1 hour
Pairs Well With
This again is one of Dad’s favorites. It is a long and labor intensive recipe, but if you like Bacalao, it’s well worth the effort