Bacalao a La Vizcaina (Basque-Style Codfish Stew)

Ingredients

• 1 pound of codfish
• 2 cloves of garlic, minced
• 1 large onion, chopped
• 1 red bell pepper, chopped
• 2 tomatoes, chopped
• 2 potatoes, peeled and cubed
• 1 teaspoon of oregano
• 1 teaspoon of paprika
• Salt and pepper to taste
• 2 tablespoons of olive oil
• 2 cups of water

Directions

1. In a large pot, heat the olive oil over medium-high heat. Add the minced garlic and chopped onion and cook for 3-4 minutes until softened.
2. Add the bell pepper, tomatoes, potatoes, oregano, paprika, salt, and pepper. Stir to combine and cook for an additional 5 minutes.
3. Add the codfish and the water to the pot and stir to combine. Bring to a boil, reduce the heat to low, and let simmer for 20-25 minutes until the codfish is cooked through.
4. Serve in individual bowls with a drizzle of olive oil and a sprinkle of oregano.

Interesting Facts

• Bacalao a La Vizcaina is a traditional Basque-style stew that dates back centuries.
• The stew is usually served with a side of bread for dipping.
• The stew can also be made with other types of fish, such as haddock or pollock.