Bacalao a la viscaina Recipe

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Bacalao a la viscaina

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Basque, Fish, Mexican, North American, Seafood, South American, Spanish, Western European

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Ingredients:

1	lbs	Potatoes, small new
		-scrubbed, boiled, peeled
		-cut into ? chunks
1/4	cup	Olive Oil
2		White Onions, peeled
		-chop fine, makes 2 cups
3		Garlic Cloves, minced
4	med	Tomatoes, coarsely chopped
		-about 2 lbs, or two 14.4oz
		-cans of tomatoes, diced
1/4	lbs	Ham, chopped
1/4	cup	Parsley, Italian, chopped
1	tsp	Black Pepper
1/8	tsp	Cinnamon, ground
		Pn Ground Cloves, pinch
1	lbs	Salt Cod, seenote
4		Pickled chiles Jalapeno
		-sliced into thin rings
4	tbsp	Liquid from pickled chiles
12		Pimento-stuffed Green Olives
		-sliced in half

Procedures:

1	Mikenote; salt cod, soak for 24 hours and gently rinse, to remove most but not all of the salt.
2	Do not break up fish.
3	Put the potatoes in a large pan of cold, salted water, cutting any large potatoes in half or quarters first.
4	Bring the water to a boil and simmer until the potatoes are just tender when pierced with a fork, 15-20 minutes.
5	Drain and when cool enough to handle,, peel away the skin.
6	Set aside.
7	In a heavy pan such as a dutch oven, heat the olive oil over medium heat.
8	Add the onions, reduce the heat to very low and slowly saute about one hour.
9	Stir occasionally, watching that the onion doesn"t burn.
10	A few dribbles more of oil may be necessary.
11	Pre-heat oven to 300f degrees.
12	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 10-15 minutes.
13	Add the ham, parsley, pepper, cinnamon and cloves, then gently stir the cod, potatoes, jalapenos and their juice into the tomato mixture.
14	Transfer to a 1 to 2 quart casserole, preferably clay, sprinkle with the olives and bake for 30 minutes.
15	Bacalao a la viscaina can be made ahead and re-heated in a 300f oven for 20 minutes or until thoroughly hot