*  Exported from  MasterCook  Buster  *
 
                 BACALAO A LA VIZCAINA (CODFISH FRICASSEE)
 
 Recipe By     : www.bpe.com/food/recipes/sosa/cubana/index.html
 Serving Size  : 6    Preparation Time :
 Categories    : Seafood                          Cuban
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      pound         dried salted codfish
    4      medium        red potatoes -- peeled and
                         -- quartered
    1      small         green pepper -- sliced
    1      small         onion -- sliced
    2      cloves        garlic -- finely chopped
    1                    bay leaf
      1/4  teaspoon      oregano
        1  dash          ground pepper
      1/3  teaspoon      bijol -- see below
      1/8  teaspoon      cumin
      1/3  cup           dry white cooking wine
    2      tablespoons   olive oil
    1      cup           tomato sauce
      3/4  cup           water
                         pimientos -- for garnish
 
 1.  Place codfish filets in a pot of water.  The fish should soak all day if
 possible.  Ideally, change the water several times during the day so as to
 extract the maximum amount of salt from the fish.
 
 2.  Boil the potatoes until tender.
 
 3.  Prepare a sauce by combining the next 12 ingredients listed.  Cook in a
 large pot (covered) over medium-high heat for 10 minutes, stirring frequently.
 
 4.  Place codfish in sauce, reduce heat and simmer for 5-10 minutes, stirring
 occasionally.
 
 5.  Add potatoes, and simmer for another 10 minutes.  Uncover pot if you want
 to reduce liquid.
 
 6.  Serve, garnishing with chopped pimentos.
 
 Notes: Bijol is a natural food coloring.  The powder is available at most
 Latin and ethnic food markets.  Recipes are from La Cocina Cubana - Miami’s
 Little Havanna District,
 http://www.bpe.com/food/recipes/sosa/cubana/index.html
 
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