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, and cut into fine julienne |
2 medium green apples -- peeled, seeded, cored -- and cut into 1/2 inch dice |
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 -- 2 inch cubes |
1/4 cup finely-chopped Italian parsley |
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Preparation / Directions:
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.
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