Bacalao Stew
- Ready In:
- 1hr 25mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 1⁄2 lbs salt cod fish
- 2 lbs russet potatoes, unpeeled, cut into 1/2-inch slices
- 3 large yellow onions, peeled and cut into 1/2-inch slices
- 2 (14 ounce) cans fire-roasted diced tomatoes, preferably no salt added
- 1 (12 ounce) jar roasted red peppers (roasted and peeled fresh peppers may also be used) or (12 ounce) jar canned pimientos, drained and cut into 1/2-inch slices (roasted and peeled fresh peppers may also be used)
- 6 garlic cloves, peeled and thinly sliced
- 2 bay leaves
- 2 small sprigs fresh rosemary
- 1⁄2 cup chopped fresh flat-leaf parsley
- 1 -2 dried hot red chile, seeded and chopped
- 10 black peppercorns
- 1 cup olive oil
- salt
directions
- Soak the salt cod in a large pot of fresh water for 36 hours, under refrigeration. Change the water at least twice during the soak time.
- Drain the fish and cut it into 2-inch chunks.
- In a large pot, layer the sliced potatoes, onions, and cod chunks, placing the bay and rosemary in between the layers. Top with the peppers, garlic, tomatoes, 2/3 of the parsley, all the chiles and peppercorns season lightly with salt, unless using salted tomatoes. Pour the oil on top.
- Cover the pot, bring to a boil, then reduce heat and simmer gently for 75 minutes, without stirring. Shake the pot periodically to prevent sticking.
- To serve, gently ladle stew into shallow bowls and sprinkle with remaining parsley. Serve with lots of good crusty bread to soak up juices.
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RECIPE SUBMITTED BY
zeldaz51
United States
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