Bacalao a la Criolla

By Lonnie

Ingredients

• 2 lb salted dried codfish (soaked for 12 to 24 hours; changes the water at least twice to remove excess salt)
• 1 lb potatoes, peeled and cut into quarters
• 2 T extra virgin olive oil
• 1/4 c green olives, halved
• 2 green peppers, diced
• 1 small red onion, thinly sliced
• 1 t mashed garlic
• 5 plum tomatoes, quartered
• 2 t tomato paste
• Salt to taste

Preparation

Step 1

1. Boil presoaked codfish and potatoes in 4 cups water
until fish is tender and flakes easily, about 10 to 15
minutes. Set aside.

2. In a different pot, heat oil.

3. Saute olives, onion, peppers, garlic and tomatoes.

4. Add 1 cup water. Let simmer for 2 minutes.

5. Stir in tomato paste, then add codfish, potatoes, and
another cup of water.

6. Cook on low heat for an additional 5 minutes. The
sauce will start to thicken.

7. Taste sauce and add salt to taste.

For more spice, add dash of red or black pepper, or
hot sauce.