Bacala with Garlic and Peppers
rec.food.recipes/tranch (1998)
Servings: 4

1 pound salt cod -- rinsed and drained
8 cups water
2 tablespoons olive oil
2 tablespoons butter
6 cloves garlic -- mashed
1 medium onion -- chopped
1 (4 oz. can) chopped pimentos
2 cups tomato sauce
2 tablespoons brandy
1/4 teaspoon cayenne
1 bay leaf
1 teaspoon capers
1/2 teaspoon salt
3 tablespoons parsley -- for garnish

Soak cod in water overnight, changing water twice.

In a large saucepan, over high heat, bring 8 cups water to a boil. Add cod, reduce heat, and simmer 10 minutes. Drain.

Shred cod with a fork, removing any skin and bones, and set aside.

In a large deep skillet, over medium high heat, saute onion, garlic and pimento in the oil and butter until soft, about 3 minutes.

Add tomato sauce, brandy, cayenne, bay leaf, capers, salt and pepper. Mix well.

Cook, uncovered, for 5 minutes over medium heat, stirring occasionally.

Add cod and mix well.

Cover. Reduce heat to low, and cook 20 minutes. Discard bay leaf and serve.