Name: Bacalao a la Vizcaina (Basque-Style Codfish Stew)
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Salted cod fish - 1 pound; Potatoes, sliced thick - 4 medium; Onions, sliced - 2 medium; Hard-boiled eggs, sliced - 4 large; Capers - 2 teaspoons; Garlic, minced - 2 large cloves; Pitted green olives - ¼ cup; Roasted red bell peppers, drained - 1 (4 ounce) jar; Golden raisins - ½ cup; Bay leaf - 1 large; Tomato sauce - 1 (8 ounce) can; Extra virgin olive oil - ½ cup; Water - 1 cup; White wine - ¼ cup

Ingredients for - Bacalao a la Vizcaina (Basque-Style Codfish Stew)

1. Salted cod fish 1 pound

2. Potatoes, sliced thick 4 medium

3. Onions, sliced 2 medium

4. Hard-boiled eggs, sliced 4 large

5. Capers 2 teaspoons

6. Garlic, minced 2 large cloves

7. Pitted green olives ¼ cup

8. Roasted red bell peppers, drained 1 (4 ounce) jar

9. Golden raisins ½ cup

10. Bay leaf 1 large

11. Tomato sauce 1 (8 ounce) can

12. Extra virgin olive oil ½ cup

13. Water 1 cup

14. White wine ¼ cup

How to cook deliciously - Bacalao a la Vizcaina (Basque-Style Codfish Stew)

1 . Stage

Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.

2 . Stage

Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.

3 . Stage

Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes. LatinaCook