lb. dried salted cod (or fresh cod fillets may
3 tablespoons olive oil
2 medium onions
4 cloves garlic
3 tablespoons chopped parsley
6 medium tomatoes, chopped
1 red or green bell pepper, chopped
1 carrot, chopped
1/2 cup white wine
1 rectangular bouillon cube or about 1-1/2 cups
2 lbs. potatoes, diced (optional but nice and
the dried bacalao with water and let set for 24
hours, refrigerated, changing the water at least
every three hours. Drain well and if the water
is still salty, then repeat the soaking. Sometimes
this takes twice even three soakings of 24 hours
each, constantly changing the water.
using the fresh cod, marinate the fillets in the
juice of 1/2 lemon, refrigerated overnight.
the bacalao with water and poach for 30 minutes
and drain. Tear the fish in small pieces and set
the onions in the olive oil, add the bacalao pieces
and the remaining ingredients. Bring to a boil,
lower the heat and simmer for about 30 minutes.
is a delicious dish and well worth the effort.
The Provencal sauce may be used with any fish