Bacalao (Salted Cod Fish) & Roasted Potatoes

Bacalao Ingredients:

1 pound Dry Salted Cod Fish
1 Yellow Pepper diced
1 Orange Pepper diced
1 White Onion sliced thinly
4 Ripe Tomatos diced
Dash of Red Pepper Flakes
1/2 tsp. White Pepper
1 tsp. dry Thyme
5 cloves of garlic pressed or chopped finely
2-3 tbs. Olive Oil

Preparation:

Soak the Salted Cod Fish in Cold water for 48 Hours before cooking. The water should completely cover the fish. Change the water every approx. every 12-24 hours. I use a large plastic container with a lid on it and keep it in the fridge. I tend to change the water before work and and after work for 2 days.  This removes the majority of the salt from the fish. Otherwise it will be TOO salty. I cook the dish on the second day of soaking. 

Directions:

In a large pot, saute the the yellow pepper, orange pepper and white onion over medium heat for 5 minutes with olive oil. Add the pressed garlic cloves, red pepper flakes, white pepper and thyme. Saute for 2 more minutes and stir often. Add the chopped tomatoes. Cook over medium heat for 5 more minutes or until the tomatoes become sauce like. Cut the cod fish into 1 inch cubes. Add the cod fish to the sauce mixture.  Cook over medium heat partially with the pot partially covered. Sir every 5 minutes or so for another 15 minutes.  The cod fish will start to break apart into smaller pieces, and the dish will look like a stew. You can also use a spoon to break apart the fish. 

Roasted Potatoes Ingredients:

4 white potatoes peeled and diced
1 tbsp. onion powder
1 tbsp. garlic powder
1 tsp. all purpose seasoning salt
2 tbsp. olive oil

Directions:

Pre- heat oven to 350 degrees.  Brush baking dish with olive oil. Add the diced potatoes. With a spoon, stir the potatoes in the olive oil until all the potatoes are covered gently in olive oil. Add the dry ingredients over the potatoes evenly (as best as you can). Stir the potatoes so that all the dry ingredients are on all the potatoes.  Cover and bake for 1 hour.  Stir the potatoes every 20 minutes so the bottom potatoes don't burn. Don't over stir or else the potatoes will become mushy.  A little crisp (light burn) on the bottom is very delicious too. The last 5-10 minutes, take the lid off and bake uncovered so the potatoes start to brown and crisp up. 

Options:  
1. You can substitute the white potatoes for Yuca, Rutabaga, or Rice.
2. You can substitute the yellow or orange pepper and use green pepper.  

Enjoy!

Love always,
The Traveling Foodie