Bacalao A La Vizcaina - Biscayan Cod - cooking recipe

Ingredients

1 1/2 lbs dry salt cod fish, soaked overnight in several changes of water
4 medium potatoes
1 1/2 cups chickpeas, soaked overnight
18 green olives, diced
1 (8 ounce) can spanish sweet peppers, thinly sliced (chili morones)
1 (15 ounce) can tomatoes, diced
1 teaspoon onion juice
1 1/2 cups olive oil
salt and pepper

Preparation

Drain cod, cover with water and cook until tender.
Cook potatoes in their skins; remove skins and slice.
Boil chick peas and remove skins.
Place alternate layers of potatoes, cod, peas, olives and peppers in a casserole dish, clay cazuela, or tagine with the final layer being peppers and olives.
Season tomatoes highly with salt, pepper and onion juice; add to the casserole.
Pour olive oil over all and bake at 300F for 90 minutes.