Bacalao a la Vizcayna Recipe

Sautéed salted fish dish originating from the Iberian Peninsula. A popular staple during Lenten fasts though a feast in itself.

Preparation Time: 30 minutes plus 1 hour to soak dried fish
Cooking Time: 25 minutes
Servings: 6-8

Ingredients:
½ k dried and salted bacalao (dried salted cod fish) or lapu-lapu (approximately 1 cup when shredded)
1 tbsp flour
½ cup olive oil
5 cloves garlic, minced
1 medium onion, chopped
2 medium tomatoes, chopped
½ cup water
1 200g tomato sauce
1 cup canned garbanzos, drained and peeled
2 medium red bell peppers, cut into strips
Ginisa mix
salt to taste
2 medium potatoes, pared, cubed, and fried
Directions:
1. Soak the dried fish in water for at least 1 hour. Drain. Boil the fish, drain and let cool. When cool enough to handle, flake, discarding bones. Set aside.
2. Sprinkle flour over flaked fish, then fry in olive oil, until light brown in color. Set aside.
3. In the same oil, sauté garlic, onions, and tomatoes until limp. Add water and simmer for 2 minutes. Pour in tomato sauce and bring to a boil.
4. Add prepared fish, garbanzos, and pepper. Season with ginisa mix and salt to taste.
5. Add fried potatoes and simmer while continuously stirring for another 10 minutes. Serve while hot.