Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   extra-virgin olive oil
   2                    spanish onions -- cut 1/2" slices
   6                    garlic cloves -- thinly sliced
   8                    ancho chilies or chilies choriceros -- stemmed, seeded,
                        and cut into fine julienne
   2                    green apples -- peeled, seeded,
                        cored -- and cut into 1/2"
                        -- dice
   2      cups          chopped tomatoes with seeds and juice
   1      slice         baguette - -- (1" thick)
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   2      pounds        bacala -- (soaked 2 days), cut
                        -- 2" cubes
     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.