Things You'll Need:
- 1 lb. potatoes
- 1 lb. salted cod
- ¼ cup extra virgin olive oil
- 2 white onions
- 3 cloves garlic
- 4 tomatoes
- 2 lbs. ham
- ¼ cup parsley leaves
- 1 tsp. black pepper
- 8 tsp. ground cinnamon
- 1 jar of jalapeno peppers
- 12 pimento green olives
- Large pot
- Vegetable peeler
- Large skillet
- 2 qt. casserole dish
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Step 1
Allow yourself enough time to make Bacalao a la Viscaina, as it may take several hours to fully prepare. If you plan to salt your own cod, do it about 24 hours in advance by covering the cod in salt and then brushing off most of it when you are ready to use it.
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Step 2
Scrub the potatoes and peel them. Cut the potatoes into 1-inch pieces and place them in a large pot, completely covering them in cold, lightly salted water. Boil the potatoes over medium heat until you can easily pierce them with a fork.
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Step 3
Peel and chop the onions into as small pieces as possible using a knife. Coat the bottom of a large skillet with extra virgin olive oil and add the onions. Sautee the onions over low heat, making sure not to burn them.
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Step 4
Chop up the tomatoes and cloves of garlic and add them to the skillet with the onions, turning up the heat and cooking the mixture until it comes to a boil. Continue stirring for about 15 minutes, allowing most of the liquid to reduce.
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Step 5
Cut the ham into small, bite-size pieces. Add them to the skillet along with the parsley, cinnamon and black pepper. Stir for a few minutes then add cod, chopped into small pieces, the potatoes and 4 thinly sliced jalapeno peppers. Add 4 tsp. of liquid from the jalapeno peppers jar.
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Step 6
Turn off the heat on the stove and pour the entire mixture into a casserole dish. Sprinkle the pimento olives on top of the mixture. Bake in the oven at 350 degrees for about 30 minutes.
