Bacalao a la Vizcaína with Potatoes

Ingredients

Quantities are for one portion.

• 50 gchoricero pepper paste (or sweet red pepper puree)
• 15 mlolive oil
• salt and pepper to taste
• 1red onion, finely chopped
• 150 gpotatoes, peeled
• 150 gsalted cod (bacalao), soaked and freshened
• 50 mltomato passata
• 1garlic clove, minced

Method

1. Ensure the salted cod is soaked overnight to remove excess salt. Pat the fish dry.
2. Boil the peeled potatoes in water until tender. Drain and slice them into thick rounds. Keep them warm.
3. Heat the olive oil in a wide pan or cazuela. Sauté the finely chopped red onion and minced garlic until very soft and sweet.
4. Stir the choricero pepper paste and tomato passata into the onions.
5. Bring the red sauce to a simmer and cook until it reduces and thickens into a rich puree.
6. Nestle the cod portions into the simmering red sauce. Turn the heat to low, cover, and braise the fish until it turns opaque and flakes.
7. Arrange the boiled potatoes on a plate, lay the cod over them, and spoon the earthy red sauce generously over the top.