Originating from the Basque region in Spain, Bacalao a la Vizcaina is also popular in many Latin American countries. This Puerto Rican version is from Milly Suazo-Martinez via AllRecipes.
Soak 450g (1 lb) of salt cod (wet or dry) in at least 2 litres (quarts) of water, changing the water three times over the course of 12 hours or so. Drain the fish and cut it into bite-sized pieces. Assemble the ingredients you will need: 4 sliced potatoes, 2 sliced onions, 4 sliced large hard-boiled eggs, 2 teaspoons of drained capers, 2 large minced cloves of garlic, ¼ of a cup of pitted green olives, a drained and sliced 120g (4 oz) jar of roasted red bell peppers and ½ a cup golden raisins. In a pot with a lid place half of the fish and half of each ingredient in the same order as above. Place a bay leaf on the raisins, then pour ½ a cup of tomato puree or passata and ¼ of a cup of olive oil over the top. Repeat all the layers again. Lastly pour in 1 cup of water and ¼ of a cup of white wine. Cover without stirring and bring to a boil, simmering for about 30 minutes or until the potatoes are tender. In Puerto Rico this dish is served with white rice and root vegetables. I served it with crusty white bread.
michelle picker cooks 