Bakalao a la vizcayna
2 big pieces bacalao (dried salted cod) or, as substitutes, dried salted lapu-lapu or barracuda Flour 1 cup olive oil 4 potatoes, pared and quartered 1 big head garlic, minced 1 medium onion, sliced 3 medium tomatoes, chopped finely Water 1 big can tomato sauce 2 cups garbanzos (chick peas), cooked 4 bell peppers (red and/or green), cut into strips Salt to taste
InstructionsSoak the bacalao overnight. Drain. Boil the fish, then flake, discarding bones. Sprinkle flour over the flaked fish, then fry in olive oil. Fry the potatoes to golden brown. Set aside. Saute garlic, onions, and tomatoes in olive oil. Add a little water and simmer for two minutes. Pour in the tomato sauce and one cup water, and bring to a boil. Add the fish, garbanzos, and pepper strips, stirring. Then put in the fried potatoes. Add more olive oil and salt, if necessary.