Title: Bacalao (Salt Cod)
Categories: Basque Fish Main
Yield: 4 Servings
| 2 | lb | Salt cod |
| 1/4 | c | Olive oil |
| 2 | md | Onions |
| 1 | sm | Can tomato sauce |
| 2 | cl | Garlic |
| 1/2 | c | Minced parsley |
| 4 | oz | Sliced pimentos |
| 1/2 | c | Dry white wine |
Wash the cod, changing the water three or four times. Soak it overnight in
water to cover. Drain. Cut the fish into 2-inch pieces. Place the pieces in
cold water to cover, bring to boil, and drain well. Chop the onions and
garlic and fry them, along with the drained pimentos, in olive oil. When
the vegetables are tender stir in the tomato sauce, parsley and wine. Cover
and simmer over very low heat for 30 minutes. Place the cod in the sauce
and simmer, uncovered, 30 to 45 minutes, or until the fish flakes easily.
Serves 4. Walt