Ingredients

• 500 gms (1.11 lbs) salted cod
• 60 mls (0.25 cup) olive oil
• 2 onions
• 2 red bell peppers
• 4 tomatoes
• 3 garlic cloves
• 100 gms (0.22 lb) pitted green olives
• 2 bay leaves
• 2 tbsps parsley
• 2 tbsps capers
• 120 mls (0.5 cup) dry white wine
• 1 tsp salt
• 1 tsp black pepper

Instructions

1. Desalt the salted cod by soaking it in water for 24-48 hours, changing the water several times.
2. After desalting, drain the cod and cut it into large pieces.
3. Heat the olive oil in a large pan over medium heat.
4. Add the finely chopped onions and garlic, sauté until they are translucent.
5. Add the sliced red bell peppers and cook for about 5 minutes.
6. Add the chopped tomatoes, and cook until they break down and form a thick sauce.
7. Stir in the bay leaves, green olives, capers, parsley, and dry white wine.
8. Season with salt and black pepper to taste.
9. Simmer the sauce for about 10 minutes to let the flavors blend.
10. Carefully add the pieces of cod into the pan, making sure they are well covered with the sauce.
11. Cover the pan and simmer gently for about 20-25 minutes, until the cod is cooked through and flakes easily with a fork.
12. Adjust seasoning if necessary and serve hot with crusty bread or potatoes.

Notes

• Bacalao a la Vizcaína is a traditional Basque dish made with salted cod.
• Remember to desalt the cod by soaking it in water for 24-48 hours, changing the water several times.