Cod in Mexican Vizcaina Sauce

• salted cod↗750 г g
• tomatoes↗1,5 кг kg
• olive oil↗250 мл ml
• onions4 середніх білих

  chopped

• garlic cloves↗7 великих

  finely chopped

• flat‑leaf parsley↗1 маленький пучок

  finely chopped

• young potatoes↗750 г цілих g

  boiled until tender and peeled

• guero chili175 г (банка) g

  or marinated chilies, keep some brine

• capers↗60 г g
• olives↗175 г (банка) g

  stuffed with red pepper

• almonds↗100 г g

  lightly toasted and chopped

Step-by-step instructions

1. 1

   Soak the cod in a large vessel, covering with cold water, and leave for 36–48 hours, changing the water five times. After 36 hours, test the fish; if it is still too salty, continue soaking up to 48 hours. Drain, transfer to a bowl and hand‑tear into strips about ≈ 3 cm long, removing any bones.

2. 2

   Chop the 1.5 kg of tomatoes into cubes. From the remaining 500 g, remove the seeds, blend, then pass through a fine sieve. In a medium skillet heat 250 ml of olive oil over medium heat, sauté the chopped onion for 15 min until translucent. Add the finely chopped garlic, fry for 1 min, then add the blended tomatoes. Simmer for another 40 min, stirring often.

3. 3

   Add the torn cod and most of the parsley leaves, cook for 15 min. Then add the boiled potatoes, chili with its brine, capers, olives and toasted almond, stir and simmer for another 30 min. If needed, add a little more chili brine. Serve, sprinkled with remaining parsley.