Bacalao a la Vizcaína

Recipe Instructions

1. 1

   Soak the salted cod in water for 24 hours, changing the water 3-4 times.

2. 2

   Drain and rinse the cod, then simmer in fresh water for about 20 minutes until tender.

3. 3

   Heat olive oil in a pan and sauté onions and garlic until translucent.

4. 4

   Add bell peppers and cook until they are soft.

5. 5

   Stir in crushed tomatoes, bay leaves, and season with salt and pepper. Simmer for 10 minutes.

6. 6

   Gently flake the cod into the sauce, being careful not to break it up too much.

7. 7

   Add green olives and cook for another 5 minutes.

8. 8

   Before serving, stir in chopped parsley for freshness.

9. 9

   Serve hot with crusty bread or over steamed rice.