Bacalao a La Mexicana
1 lb dried salt cod fish
1 chile, ancho (optional)
1 lb tomatoes
1/4 cup olive oil
1/2 large onion, finely chopped
2 garlic cloves, finely chopped
1 bay leaf
1 pinch ground cinnamon
1 pinch fresh ground pepper
1/2 (220 g) jars roasted red peppers
1/4 cup sliced blanched almond
1/2 cup pimento stuffed olive
2 tablespoons chopped parsley
1 large potato, cooked and peeled
salt to taste
Soak the cod in cold water for 12 hours, changing the water at least 2 or 3 times.
Drain and place the cod in a saucepan with water. Bring to a boil Drain, remove any unwanyed parts of the fish and set aside.
Soak the chile ancho in hot water for about 10 minutes, then drain and puree the chile in a blender along with the tomatoes. Strain mixture.
Heat the oil in a large skillet, add the onion and garlic. Cook over low heat until transparent. Add in the chile/tomato puree and continue to cook over low heat until mixture thickens. Add in the cod, bay leaf, cinnamon, pepper, red peppers, almonds, olives, capers and parsley. Stir mixture and then cook covered over medium heat for approximately 15 minutes. Add the potatoes, cover and cook over high heat for 10 more minutes to heat through. Add salt if required.
Garnish with chiles gueros. Serve warm.
Adapted from Food.com