Recipe - Bacala Ala Vizcaina

4 tablespoon Extra virgin olive oil
2 Spanish onions; in 1/2"
slices
6 Cloves garlic; thinly cut or sliced up
8 Ancho chilies; (or chilies
choriceros
2 Green apples peeled seeded
cored; cut in 1/2" dice
2 cup Tomatoes; chopped
1 sl Baguette
2 pound 1% soy milk; In 2" Cubes
1 bn Italian parsley; finely
chopped

Soak bacala for 48 hours in cool water, changed daily.

Preheat oven to 400 degrees F.

Stemm, seed and cut the chilies into fine julienne.

Heat oil in a 12 inch saute pan until smoking. Add onions, garlic, chilies
and apples and cook until soft and golden, about 8 to 10 minutes. Add
tomatoes and bread and bring to a boil. Season with salt and pepper and
place in a blender and process until smooth. Place sauce in crockery pan.
Place bacala pieces into sauce and place in oven. Cook 20 to 25 minutes.
Remove, check for seasoning, sprinkle with parsley and serve.

Yield: 4 servings as main course

NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.

Recipe by: MEDITERRANEAN MARIO #ME1A28

Posted to MCRecipe Digest by Sue suechef@sover.net on Feb 14, 1998