Codfish A La Vizcaina(Bacalao A La Vizcaina) - cooking recipe

Ingredients

1 lb. dried, salted codfish fillets
1 lb. potatoes, peeled and sliced thinly
2 onions, peeled and sliced thinly
1/2 c. tomato sauce
1/2 c. water
1/2 c. olive oil
2 cans pimientos, chopped
1/4 c. olives, stuffed with pimientos
1 bay leaf
1 Tbsp. capers
1/2 c. seeded raisins
2 cloves garlic, peeled and crushed

Preparation

Soak codfish in water to cover for 4 hours.
Drain well and boil rapidly in 2 quarts (8 cups) water for 15 minutes.
Drain, discard skin and bones and shred flesh.
Mix tomato sauce, water, olive oil, pimientos, olives, bay leaf, capers, raisins and garlic. In a large frying pan, arrange alternate layers of codfish, sliced potatoes, sliced onions and mixture.
Bring to a boil.
Cook over low heat covered for 30 minutes or until potatoes are fork-tender. Serves 4 to 6.