Recipe - Bacalao A La Viscaina

1 pound Potatoes; small new
scrubbed, boiled, peeled
cut into 3/4" chunks
One fourth cup Olive Oil
2 White Onions; peeled,
chop fine, makes 2 cups
3 Garlic Cloves; minced
4 md Tomatoes; coarsely chopped
about 2 lbs, or two 14.4oz
cans of tomatoes, minced
One fourth pound Ham; chopped
One fourth cup Parsley; Italian, chopped
1 teaspoon Black Pepper
1/8 teaspoon Cinnamon; ground
pn Ground Cloves; pinch
1 pound Salt Cod; seenote
4 Pickled chiles Jalapeno
cut or sliced up into thin rings
4 tablespoon Liquid from pickled chiles
12 Pimentostuffed Green Olives
cut or sliced up in half

MikeNote; Salt Cod, soak for 24 hours and Gently
rinse, to remove most but not all of the salt. Do not
break up fish. Put the potatoes in a large pan of
cold, salted water, cutting any large potatoes in half
or quarters first. Bring the water to a boil and
simmer until the potatoes are just tender when pierced
with a fork, 1520 minutes. Drain and when cool enough
to handle,, peel away the skin. Set aside. In a heavy
pan such as a Dutch oven, heat the olive oil over
medium heat. Add the onions, reduce the heat to very
low and slowly saute about one hour. Stir
occasionally, watching that the onion doesn't burn. A
few dribbles more of oil may be necessary. Preheat
oven to 300F degrees. Turn up the heat, add the garlic
and tomato and cook, stirring constantly until the
mixture becomes thick and the liquid is substantially
reduced, about 1015 minutes. Add the ham, parsley,
pepper, cinnamon and cloves, then gently stir the cod,
potatoes, jalapenos and their juice into the tomato
mixture. Transfer to a 1 to 2 quart casserole,
preferably clay, sprinkle with the olives and bake for
30 minutes. Bacalao a la Viscaina can be made ahead
and reheated in a 300F oven for 20 minutes or until
thoroughly hot.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini