Bacalao a la Viszcaina

Description

 * Makes 8 servings

Ingredients

 * 2 lb thick salt cod, desalted and cooked, cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid)
 * flour for dredging
 * ½ cup pure Spanish olive oil
 * 4 medium-size all-purpose potatoes, peeled and cut into ½-inch slices
 * 3 pimentos, cut into strips
 * olives
 * fried bread rounds, as an accompaniment

Sofrito

 * ¼ 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 pimentos
 * 2½ cups canned crushed tomatoes
 * 1 tablespoon Spanish paprika or mild paprika
 * ¼ cup dry white wine
 * salt and freshly ground black pepper to taste

Directions

 * 1) One day in advance of serving, rinse the salt cod under cold running water.
 * 2) Cut it into 2- by 3-inch pieces, place in a bowl, and cover with cold water.
 * 3) Change the water several times until it is no longer salty.
 * 4) This process should take 24 hours.
 * 5) Drain the fish, place it in a small saucepan, cover with fresh water, and bring to boil over medium-high heat.
 * 6) Lower the heat to low and simmer 5 minutes.
 * 7) Drain and cool the fish.
 * 8) Dredge the cod in the flour.
 * 9) 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.
 * 10) Remove the fish from the heat and set aside.

Sofrito

 * 1) 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.
 * 2) Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6 to 8 minutes, adding more oil if necessary.
 * 3) Add the pimientos, tomatoes, paprika, and wine and cook, stirring occasionally, until thickened, another 10 to 12 minutes.
 * 4) 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.
 * 5) Add the codfish chunks to the sofrito and cook over low heat 10 minutes.
 * 6) Arrange the cooked potato slices on top of the fish, do not stir, cover the pan, and shake it several times.
 * 7) Cook over low heat an additional 10 minutes so that the potatoes absorb the fish flavor.
 * 8) Transfer to a large serving platter and garnish with the pimientos.
 * 9) Serve with Pan Frito (fried bread rounds) and Arroz Blanco.