Trinbagonian-Style Salt Cod with Tomatoes

Ingredients

• 1 lb boneless salted cod fillets (bacalao)
• ½ bunch fresh Italian parsley
• 6 cloves garlic
• 1 large green bell pepper
• 1 large yellow onion
• 2 large, ripe tomatoes
• ½ cup extra-virgin olive oil
• 2 cups water
• ½ cup sherry (or dry white wine)
• 1 cup sliced, stuffed green olives
• 1 bay leaf

Steps

1. Soak and rinse cod fillets by placing in bowl and covering with water for 2 hours (or overnight). Change water several times to remove excess salt.
2. Chop parsley and garlic finely. Chop bell pepper, onion, and tomatoes (2 cups each); cut fish into large pieces (wash hands).
3. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add fish; cook and stir 3–4 minutes until fish is tender and begins to brown slightly. Add parsley, garlic, peppers, and onions; cook and stir 2–3 minutes until vegetables are tender.
4. Stir in remaining ingredients. Reduce heat to medium and cover; cook 5–8 more minutes, stirring occasionally, until liquid reduces by one-half and fish is 145°F. Remove pan from heat; remove bay leaf and serve.
5. Note: Always check fish for bones and cook to an internal temperature of 145°F.