Bacalao

BACALAO
Serving Size : 12

2 pounds Dry Salt Cod -- prefer Norwegian
2 pounds Plum Tomatoes
1 Large Spanish Onion
8 Cloves Garlic
1 Bay Leaf -- crushed
1 cup Minced Parsley
1/2 cup Olive Oil
3/4 cup Spanish Olives w/pimento
1 7 oz. Can Red Bell Pepper
6 Hot Hungarian Peppers
1/4 cup Drained Capers
4 Large Baking Potatoes
1 Dried Ancho Pepper

This is a traditional Christmas dish in Mexico. I believe its origin is in the Basque region of Spain. The night before; rinse the cod off with cold water and place it in a container with enough cold water to cover. About an hour later, drain the water, and cover once more with cold water. Let stand about 11 more hours (overnight). Then drain and squeeze out extra water. Remove any visible bones. Peel and dice the potatoes. Boil in a small amount of salted water until cooked and strain. Stem and seed the ancho pepper and soak in very hot water about 10 minutes. In a blender, puree the tomatoes along with the ancho pepper in two batches. First cut the tomato into small pieces. Dice the garlic and onion and sauté in the olive oil in a large frying pan along with the whole Hungarian peppers until the onion is translucent. Add the cod and sauté an additional 5 minutes. Add the tomato/pepper mixture and allow to cook 5 minutes on medium high heat. Add all remaining ingredients.

Cook an additional 10 minutes, mixing well. Check salt. This keeps well in the refrigerator for several days, but you may have to add a little water when reheating. It should not be dried out. Serve with either french bread, or tortillas, for tacos.