Bacalao a La Vizcaina - Biscayan Cod
Ready In: 1 hr 55 mins
Serves: 6
Ingredients
- 1 1⁄2 lbs dry salt cod fish, soaked overnight in several changes of water
- 4 medium potatoes
- 1 1⁄2 cups chickpeas, soaked overnight
- 18 green olives, diced
- 1 (8 ounce) can spanish sweet peppers, thinly sliced (chili morones)
- 1 (15 ounce) can tomatoes, diced
- 1 teaspoon onion juice
- 1 1⁄2 cups olive oil
- salt and pepper
Directions
- Drain cod, cover with water and cook until tender.
- Cook potatoes in their skins; remove skins and slice.
- Boil chick peas and remove skins.
- Place alternate layers of potatoes, cod, peas, olives and peppers in a casserole dish, clay cazuela, or tagine with the final layer being peppers and olives.
- Season tomatoes highly with salt, pepper and onion juice; add to the casserole.
- Pour olive oil over all and bake at 300F for 90 minutes.
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