Bacalao (Salt Cod)

2 lbs salt cod
1/4 C. olive oil
2 medium onions
1 sm. can tomato sauce
2 cloves garlic
1/2 C. minced parsley
1 can (4oz) sliced pimentos
1/2 C. dry white wine

Wash the cod, changing the water three or four times. Soak it overnight in water to cover. Drain. Cut the fish into 2-inch pieces. Place the pieces in cold water to cover, bring to boil, and drain well. Chop the onions and garlic and fry them, along with the drained pimentos, in olive oil. When the vegetables are tender stir in the tomato sauce, parsley and wine. Cover and simmer over very low heat for 30 minutes. Place the cod in the sauce and simmer, uncovered, 30 to 45 minutes, or until the fish flakes easily. Serves 4.

This recipe was sent to me by Nancy Trevino, who got it from her grandmother, Matea Meabe Trevino.

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