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Ingredients:
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1 lb. Salted Cod or Pollock, soaked, skinned, and
boned
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8 slices Lean Bacon
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2 Tbsp Olive Oil
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3/4 cup Chopped Pimento, drained
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28 ounce can Italian Plum Tomatoes including the
juice
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1 large Onion, chopped
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1 large Garlic Clove, minced
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1/4 teaspoon Ground Cayenne Pepper
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Sliced Steamed Potatoes as an accompaniment
Directions:
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In a blender, puree the pimento with 1/4 cup of the
juice from the tomatoes and the cayenne pepper and then put the mixture aside.
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Drain the salted fish well. Pat dry with paper
towels Cut the fish into 1 to 2 inch pieces and then coat the pieces with the
flour.
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In a large fry pan, cook the bacon over moderate
heat, turning it, until it is crisp. Let it drain and cool on paper towel to
absorb the excess oil. Once cool, break the bacon strips into 1 inch pieces.
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Add 1 tablespoon of the oil to the skillet, heat the
fat over moderately high heat until it is hot but not smoking and then brown the
fish in batches. Set aside on paper towel to absorb any excess oil.
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Add the remaining tablespoon of oil to the fry pan
and then sauté the onion, stirring, until golden. -
Add the garlic and sauté the mixture for 30 seconds.
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Add the reserved pimento mixture, the tomatoes with
the remaining juice, the salted fish, and the bacon.
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Simmer, covered, stirring occasionally and breaking
up the tomatoes, for 1 hour.
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Serve over sliced steamed potatoes.
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Serves 4 to 6 |
