Bacalao (Cod) a la Vizcaina

• 1 lb. salted cod fish (no bones)
• 4 med. Potatoes (boiled in salted cod stock)
• 4 tbls. Badia Virgin Olive Oil
• 3 cloves of garlic (finely chopped)
• 1 large onion (finely chopped)
• 1 green pepper (finely chopped)
• 1 can tomato sauce
• 2 Badia bay leaf
• ½ cup dry cooking wine
• ¼ tsp. Badia ground pepper
• ¼ tsp. Badia oregano
• ¼ tsp. Badia cumin
• ¼ tsp. Badia saffron
• ½ cup water (salted cod stock)
• 1 jar pimento peppers (strips)

Desalting the cod:

• You may desalt cod by placing in a bowl with water overnight, by changing the water every two hours for a period of 8 hours, or my way
• On the same day I’m preparing the recipe I boil the cod about 3-4 times changing the water until it looses all the extra salt

Cooking:

• In the boiling salted cod stock, add whole raw peeled potatoes and boil 25-30 minutes
• Remove
• Cut them into thick rounds and set aside.
• Prepare your sofrito by adding olive oil in a large pot over medium heat.
• Add garlic and onion, sauté for about 1 minute.
• Add bell pepper and stir for additional minute.
• Add tomato sauce and bay leaf; simmer for 1-2 minutes.
• Add cooking wine, saffron, ground pepper, oregano, cumin and cod stock
• Stir, cover and simmer for approximately 5 minutes in low-medium heat
• Add the flaked cod
• Add half the brine from the pimentos for flavor
• Keep covered and boil at medium heat for 15-20 minutes
• Add the potatoes, stir gently and continue cooking for an additional 5-10 minutes.
• If after the first 5 minutes the sauce is not thick enough, uncover and continue cooking for the remaining time

Serve with white Jasmine rice and garnish with strips of pimentos and parsley.