Bacalao a la Vizcaína

Ingredients

• 1 lb salt cod
• 4 medium tomatoes
• 2 medium red bell peppers
• 1 large onion
• 4 cloves garlic
• 1 cup olive oil
• 2 bay leaves
• 1 tbsp paprika
• 1 cup white wine
• 1 tsp black pepper
• salt

Instructions

1. 1

   Soak the salt cod in cold water for 24-48 hours, changing the water every 8 hours to remove excess salt.

2. 2

   After soaking, drain the cod and rinse under cold water. Cut into 2-inch pieces and set aside.

3. 3

   In a large skillet or Dutch oven, heat 1/4 cup of olive oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent.

4. 4

   Add minced garlic and chopped red bell peppers to the skillet. Cook for an additional 5 minutes until the peppers are soft.

5. 5

   Stir in the chopped tomatoes, bay leaves, paprika, and black pepper. Cook for 10 minutes, stirring occasionally, until the mixture thickens.

6. 6

   Pour in the white wine and bring to a simmer. Cook for another 5 minutes to reduce the wine slightly.

7. 7

   Gently add the pieces of salt cod to the tomato mixture. Cover and simmer on low heat for 20-25 minutes, or until the cod is cooked through and flakes easily.

8. 8

   Taste and adjust seasoning with salt if necessary. Remove bay leaves before serving.

9. 9

   Serve hot, drizzled with the remaining olive oil and accompanied by crusty bread or rice.