INGREDIENTS

INSTRUCTIONS

cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid)
Flour for dredging 1/2 cup pure Spanish olive oil FOR THE SOFRITO:  1/4
cup pure Spanish olive oil 1 large green bell pepper, seeded and
finely chopped 6 cloves garlic, finely chopped 2 large onions, finely
chopped 1 cup finely chopped drained pimientos 2 1/2 cups canned
crushed tomatoes 1 tablespoon Spanish paprika or mild paprika 1/4 cup
dry white wine Salt and freshly ground black pepper to taste TO
COMPLETE THE DISH: 4 medium-size all-purpose potatoes, peeled and cut
into 1/2-inch slices 3 pimientos, cut into strips, for garnish Fried
Bread Rounds (recipe follows), as an accompaniment Notes: One day in
advance of serving, rinse the salt cod under cold running water. Cut
it into 2- by 3-inch pieces, place in a bowl, and cover with cold
water. Change the water several times until it is no longer salty.
This process should take 24 hours. Drain the fish, place it in a  small
saucepan, cover with fresh water, and bring to boil over  medium-high
heat. Lower the heat to low and simmer 5 minutes. Drain  and cool the
fish. 1. Dredge the cod in the flour. In a large skillet  over medium
heat, heat the oil until fragrant, then cook the fish  until lightly
browned, 3 to 4 minutes on each side. Remove the fish  from the heat
and set aside. 2. For the sofrito, in a large saucepan  over medium
heat, heat the oil until fragrant, then cook the bell  peppers,
stirring, until slightly softened, 3 to 4 minutes. Reduce  the heat to
low, add the garlic and onions, and cook, stirring, until  tender, 6 to
8 minutes, adding more oil if necessary. Add the  pimientos, tomatoes,
paprika, and wine and cook, stirring  occasionally, until thickened,
another 10 to 12 minutes. 3. Place the  reserved salt cod soaking water
in a medium-size saucepan over  medium-high heat and cook the potato
slices until partially tender,  10 to 15 minutes. 4. Add the codfish
chunks to the sofrito and cook  over low heat 10 minutes. Arrange the
cooked potato slices on top of  the fish, do not stir, cover the pan,
and shake it several times.  Cook over low heat an additional 10
minutes so that the potatoes  absorb the fish flavor. Transfer to a
large serving platter and  garnish with the pimientos. Serve with Pan
Frito (Fried Bread Rounds)  and Arroz Blanco (see CUBA07.TXT). Makes 8
servings BACALAO A LA  VISZCAINA  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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