Bacalao A La Vizcaina(Codfish Fricassee)

* Exported from MasterCook Buster *

BACALAO A LA VIZCAINA (CODFISH FRICASSEE)

Recipe By : www.bpe.com/food/recipes/sosa/cubana/index.html
Serving Size : 6 Preparation Time :
Categories : Seafood Cuban

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound dried salted codfish
4 medium red potatoes -- peeled and
-- quartered
1 small green pepper -- sliced
1 small onion -- sliced
2 cloves garlic -- finely chopped
1 bay leaf
1/4 teaspoon oregano
1 dash ground pepper
1/3 teaspoon bijol -- see below
1/8 teaspoon cumin
1/3 cup dry white cooking wine
2 tablespoons olive oil
1 cup tomato sauce
3/4 cup water
pimientos -- for garnish

1. Place codfish filets in a pot of water. The fish should soak all day if
possible. Ideally, change the water several times during the day so as to
extract the maximum amount of salt from the fish.

2. Boil the potatoes until tender.

3. Prepare a sauce by combining the next 12 ingredients listed. Cook in a
large pot (covered) over medium-high heat for 10 minutes, stirring frequently.

4. Place codfish in sauce, reduce heat and simmer for 5-10 minutes, stirring
occasionally.

5. Add potatoes, and simmer for another 10 minutes. Uncover pot if you want
to reduce liquid.

6. Serve, garnishing with chopped pimentos.

Notes: Bijol is a natural food coloring. The powder is available at most
Latin and ethnic food markets. Recipes are from La Cocina Cubana - Miami's
Little Havanna District,
http://www.bpe.com/food/recipes/sosa/cubana/index.html

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