Ingredients:
| 4 |
tablespoons |
extra-virgin olive oil |
| 2 |
medium |
spanish onions -- cut 1/2 inch slices |
| 6 |
cloves |
garlic -- thinly sliced |
| 8 |
medium |
ancho chilies or chilies choriceros -- stemmed, seeded, |
| 2 |
medium |
green apples -- peeled, seeded, |
| 2 |
cups |
chopped tomatoes with seeds and juice |
| 1 |
slice |
baguette - -- (1 inch thick) |
| 1 |
teaspoon |
salt -- to taste |
| 1 |
teaspoon |
freshly-ground black pepper -- to taste |
| 2 |
pounds |
bacala -- (soaked 2 days), cut |
| 1/4 |
cup |
finely-chopped Italian parsley |
|
Preparation:
Soak bacala for 48 hours in cool water, changing the water daily.
Preheat oven to 400 degrees.
Heat oil in a 12-inch sauté pan until smoking. Add onions, garlic, chilies and apples and cook until soft and golden, about 8 to 10 minutes. Add tomatoes and bread and bring to a boil. Season with salt and pepper and place in a blender and process until smooth. Place sauce in crockery pan. Place bacala pieces into sauce and place in oven. Cook 20 to 25 minutes. Remove, check for seasoning, sprinkle with parsley and serve. |
