Bacala with Garlic and Peppers
1 pound salt cod -- rinsed and drained
8 cups water
2 tablespoons olive oil
2 tablespoons butter
6 cloves garlic -- mashed
1 medium onion -- chopped
1 (4 oz. can) chopped pimentos
2 cups tomato sauce
2 tablespoons brandy
1/4 teaspoon cayenne
1 bay leaf
1 teaspoon capers
1/2 teaspoon salt
3 tablespoons parsley -- for garnish
Soak cod in water overnight, changing water twice.
In a large saucepan, over high heat, bring 8 cups water to a boil. Add cod,
reduce heat, and simmer 10 minutes. Drain.
Shred cod with a fork, removing any skin and bones, and set aside.
In a large deep skillet, over medium high heat, saute onion, garlic and pimento
in the oil and butter until soft, about 3 minutes.
Add tomato sauce, brandy, cayenne, bay leaf, capers, salt and pepper. Mix well.
Cook, uncovered, for 5 minutes over medium heat, stirring occasionally.
Add cod and mix well.
Cover. Reduce heat to low, and cook 20 minutes. Discard bay leaf and serve.