Bacalao Stew

Name: Bacalao Stew
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

13 ingredients

5 steps

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

1

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.
2

Drain the fish and cut it into 2-inch chunks.
3

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.
4

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.
5

To serve, gently ladle stew into shallow bowls and sprinkle with remaining parsley. Serve with lots of good crusty bread to soak up juices.