Bacalao a la Viszcaina

==Description==
* Makes 8 servings
==Ingredients==
* 2 lb thick salt cod, desalted and cooked, cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid)
* flour for dredging
* ½ cup pure Spanish olive oil
* 4 medium-size all-purpose potatoes, peeled and cut into ½-inch slices
* 3 pimentos, cut into strips
* olives
* fried bread rounds, as an accompaniment 
=== Sofrito ===
* ¼ cup pure Spanish olive oil
* 1 large green bell pepper, seeded and finely chopped
* 6 cloves garlic, finely chopped
* 2 large onions, finely chopped
* 1 cup finely chopped drained pimentos
* 2½ cups canned crushed tomatoes
* 1 tablespoon Spanish paprika or mild paprika
* ¼ cup dry white wine
* salt and freshly ground black pepper to taste
==Directions==
# One day in advance of serving, rinse the salt cod under cold running water.
# Cut it into 2- by 3-inch pieces, place in a bowl, and cover with cold water.
# Change the water several times until it is no longer salty.
# This process should take 24 hours.
# Drain the fish, place it in a small saucepan, cover with fresh water, and bring to boil over medium-high heat.
# Lower the heat to low and simmer 5 minutes.
# Drain and cool the fish.
# Dredge the cod in the flour.
# In a large skillet over medium heat, heat the oil until fragrant, then cook the fish until lightly browned, 3 to 4 minutes on each side.
# Remove the fish from the heat and set aside.
=== Sofrito ===
# In a large saucepan over medium heat, heat the oil until fragrant, then cook the bell peppers, stirring, until slightly softened, 3 to 4 minutes.
# Reduce the heat to low, add the garlic and onions, and cook, stirring, until tender, 6 to 8 minutes, adding more oil if necessary.
# Add the pimientos, tomatoes, paprika, and wine and cook, stirring occasionally, until thickened, another 10 to 12 minutes.
# Place the reserved salt cod soaking water in a medium-size saucepan over medium-high heat and cook the potato slices until partially tender, 10 to 15 minutes.
# Add the codfish chunks to the sofrito and cook over low heat 10 minutes.
# Arrange the cooked potato slices on top of the fish, do not stir, cover the pan, and shake it several times.
# Cook over low heat an additional 10 minutes so that the potatoes absorb the fish flavor.
# Transfer to a large serving platter and garnish with the pimientos.
# Serve with Pan Frito (fried bread rounds) and Arroz Blanco. 
Category:Cuban Meat Dishes
Category:Salt cod Recipes
Category:Green olive Recipes
Category:Potato Recipes
Category:Tomato Recipes
Category:Garlic Recipes
Category:Onion Recipes
Category:Green bell pepper Recipes
Category:White wine Recipes
Category:Pimento Recipes