12815 Basque Salt Cod with Bacon and Tomatoes Makes 4 to 6 servings Wed Aug 06 07:57:42 -0700 2008 Wed Feb 04 00:47:24 -0800 2009 Licensed http://www.chow.com/recipes/12815 Wed, 04 Feb 2009 08:47:24 GMT While bacalao a la vizcaína is a specialty of Spain's Basque region, the classic dish is found today virtually all over the country. Originally salted and dried for long storage, mild, lean, firm salt cod is the ideal fish for slow simmering and most often seen in our better markets stacked upright in baskets at the seafood counter. In Spain, bacalao would most likely be prepared with lean, nutty, smoked tocino bacon, but since that exquisite product is not yet available in this country, I recommend an artisanal hickory-smoked bacon. Likewise, since the sweet Basque peppers called noras are strictly regional, I find pimentos to be the best substitute.

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  • Place the cod in a large glass dish or bowl with enough cold water to cover and let soak 24 hours, changing the water several times.
  • In a blender or food processor, purée the pimentos, ¼ cup of juice from the tomatoes, and the cayenne and set aside.
  • Drain the cod and cut or break it into 1½-inch pieces, removing any bones or skin. Place the pieces in a bowl with the flour and toss till the pieces are well coated.
  • In a large, heavy skillet, fry the bacon over moderate heat till crisp and transfer to a large bowl. Add 1 tablespoon of the oil to the skillet, brown the cod pieces on all sides in the fat, and add them to the bacon. Add the remaining 1 tablespoon of oil to the skillet, add the onion and garlic, and stir about 3 minutes. Add the reserved pimento mixture, the tomatoes and their remaining juices, the cod and bacon mixture, and stir well. Reduce the heat to low, cover the skillet, and simmer the mixture for 1 hour. Serve hot.
    • ]]>     http://www.chow.com James Villas 50 Main 1 pound filleted salt cod

    ]]>     1 cup chopped drained pimentos

    ]]>     One 28-ounce can plum tomatoes, coarsely chopped and juice included

    ]]>     ¼ teaspoon cayenne pepper

    ]]>     ⅓ cup all-purpose flour

    ]]>     4 thick, lean slices hickory-smoked bacon, cut into 1-inch pieces

    ]]>     2 tablespoons olive oil

    ]]>     1 large onion, chopped

    ]]>     1 garlic clove, minced

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