Receta Bacalao A La Viscaina
by Global Cookbook

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	Raciónes: 6

Ingredientes

1 lb Potatoes, small new scrubbed, boiled, peeled cut into 3/4" chunks
1/4 c. Extra virgin olive oil
2 x White Onions, peeled, chop fine, makes 2 c.
3 x Garlic Cloves, chopped
4 med Tomatoes, coarsely minced about 2 lbs, or possibly two 14.4oz cans of tomatoes, diced
1/4 lb Ham, minced
1/4 c. Parsley, Italian, minced

MikeNote; Salt Cod, soak for 24 hrs and Gently rinse, to remove most but not all of the salt. Don't break up fish. Put the potatoes in a large pan of cool, salted water, cutting any large potatoes in half or possibly quarters first. Bring the water to a boil and simmer till the potatoes are just tender when pierced with a fork, 15-20 min. Drain and when cold sufficient to handle,, peel away the skin. Set aside. In a heavy pan such as a Dutch oven, heat the extra virgin olive oil over medium heat. Add in the onions, reduce the heat to very low and slowly saute/fry about one hour. Stir occasionally, watching which the onion doesn't burn. A few dribbles more of oil may be necessary. Pre-heat oven to 300F degrees. Turn up the heat, add in the garlic and tomato and cook, stirring constantly till the mix becomes thick and the liquid is substantially reduced, about 10-15 min. Add in the ham, parsley, pepper, cinnamon and cloves, then gently stir the cod, potatoes, jalapenos and their juice into the tomato mix. Transfer to a 1 to 2 qt casserole, preferably clay, sprinkle with the olives and bake for 30 min. Bacalao a la Viscaina can be made ahead and re-heated in a 300F oven for 20 min or possibly till thoroughly warm.