Bacalao Stew

Submitted By: Downhome

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Difficulty: easy Prep Time: Fifteen Minutes Total Time: Under an hour

2 small salt cod fillets,
soaked overnight and drained
3 tbsp extra virgin olive oil
1 potato, skin on, 1/2" cubes
1 cup leeks, sliced
4 cloves garlic, sliced
1 cup onion, sliced
3/4 cup white wine
2 cups tomato, chopped
1 bay leaf
Pinch saffron
1/2 tsp pepper

Heat the oil over medium-high heat and add the potato cubes. Cook them for about 2-3 minutes and add the leeks, garlic and onion. Cook for another 3-5 minutes. Add the salt fish, skin side up. Once the onion starts to brown, add the wine, tomato, bay leaf and saffron, and stir until the sizzling stops. Add the pepper and reduce the heat to a very low simmer. Cook until the mixture becomes stew-like and the fish is cooked through (approx. 20-30 minutes). Remove bay leaf. Serve with your favourite rice and bread rolls. Yield: 2 servings