Lynn's Salt Cod Basque Style Sofrita Sauce
2 lb Thick salt cod, desalted and cooked (see Notes below), and
Method :
Cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid) Flour for
dredging 1/2 cup pure Spanish olive oil
FOR THE SOFRITO:
1/4 cup pure Spanish olive oil 1 large green bell pepper, seeded and finely
chopped 6 cloves garlic, finely chopped 2 large onions, finely chopped 1 cup
finely chopped drained pimientos 2 1/2 cups canned crushed tomatoes 1 tablespoon
Spanish paprika or mild paprika 1/4 cup dry white wine Salt and freshly ground
black pepper to taste
TO COMPLETE THE DISH:
4 medium-size all-purpose potatoes, peeled and cut into 1/2-inch
slices
3 pimientos, cut into strips, for garnish
Lynn's Arepa Bread (Corn Cakes) BR81 as an
accompaniment
Notes: One day in advance of serving, rinse the salt cod under cold running
water. Cut it into 2- by 3-inch pieces, place in a bowl, and cover with cold
water. Change the water several times until it is no longer salty. This process
should take 24 hours.
Drain the fish, place it in a small saucepan, cover with
fresh water, and bring to boil over medium-high heat. Lower the heat to low and
simmer 5 minutes. Drain and cool the fish. 1. Dredge the cod in the flour. In a
large skillet over medium heat, heat the oil until fragrant, then cook the fish
until lightly browned, 3 to 4 minutes on each side. Remove the fish from the
heat and set aside.
2. For the sofrito, in a large saucepan over medium heat, heat the oil until
fragrant, then cook the bell peppers, stirring, until slightly softened, 3 to 4
minutes. Reduce the heat to low, add the garlic and onions, and cook, stirring,
until tender, 6 to 8 minutes, adding more oil if necessary. Add the pimientos,
tomatoes, paprika, and wine and cook, stirring occasionally, until thickened,
another 10 to 12 minutes.
3. Place the reserved salt cod soaking water in a medium-size saucepan over
medium-high heat and cook the potato slices until partially tender, 10 to 15
minutes.
4. Add the codfish chunks to the sofrito and cook over low heat 10 minutes.
Arrange the cooked potato slices on top of the fish, do not stir, cover the pan,
and shake it several times. Cook over low heat an additional 10 minutes so that
the potatoes absorb the fish flavor. Transfer to a large serving platter and
garnish with the pimientos. Serve with Pan Frito (Fried Bread Rounds) and Arroz
Blanco
First
Class Stamp
July 1, 1863
3 cents per 1/2 oz.