Growing up there was a lot of dishes prepared with cod. My mom would make salads, stews and fritters.
I remember her version of Bacalao a la Vizcaina (Basque style cod-fish) this version which I am sharing with you today.
1 package of salt cod, soaked for 24 hours, water changed 3 times
2-4 garlic cloves, diced
1 onion, sliced thinly
2 large green bell peppers, seeded sliced
1 cup green olives, pitted (used kalamata and green)
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon paprika
Salt and freshly ground black pepper
4 tablespoons coarsely chopped flat leaf parsley
1/2 pint grape tomatoes
1 cup crushed tomatoes (canned)
Drain and dry the salt cod well. Trim it of any excess skin and bones. Cut it into small pieces then shred it with your fingers.
Heat olive oil in a pan, add onions, garlic and peppers for about 5 minutes and then cod and remaining ingredients. Stir mixture and cover . Cook under low flame for about 15-20 minutes.
You can serve this over rice or boiled potatoes. Some of the cherry tomatoes will still hold their shape and will burst in your mouth…so good!