Stewed Salt Cod

Salt cod is the foundation of Basque economy, along with lamb. It is much esteemed, and there are hundreds of ways of preparing it. The most famous variety is al pil pil, in a garlic-flavored jelly, which is claimed to be very difficult to achieve at the first attempt. Serve with potatoes or rice as a main dish, or as an appetizer on its own. Basque fishermen may have been the first Europeans to arrive off the coast of North America, when they discovered the cod banks off Nova Scotia in the fourteenth or fifteenth century.

2 pounds salt cod, soaked overnight in water, changing water at least 3 times; drained

1⁄4 cup olive oil

2 medium onions, chopped

2 garlic cloves, sliced very fine

2 red bell peppers, seeded and sliced into strips

1⁄4 cup tomato paste

1⁄2 cup water

1⁄2 cup parsley, minced fine

• Discard cod skin and bones; cut into 2-inch pieces. Heat oil over medium heat in a heavy skillet.
• Saute´ onions till light golden. Stir in garlic and peppers, fry for 1 minute. Stir in tomato paste and water.
• Cover and simmer over very low heat for 15 minutes.
• Add cod and simmer for 25–30 minutes, or until the fish flakes easily. Add parsley.
• Serve with boiled potatoes