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Bacalao

5 from 1 vote
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Author: Sunny Gandara | Arctic Grub

Ingredients

  • 5 large beefsteak tomatoes approx 4 lbs or 2 kilos, halved or 2 x 25 oz cans fire-roasted canned tomatoes
  • 2-3 sprigs of fresh thyme and oregano
  • 8 garlic cloves smashed, divided
  • 3 medium red bell peppers roasted and sliced thin or 1 large store-bought jar of roasted peppers (pimientos), sliced thin
  • 1 large sweet onion halved and thinly sliced
  • 2 red chili peppers chopped with seeds
  • 4 large potatoes roughly 2 lbs/1 kg, peeled and cubed
  • 2 tsp smoked paprika
  • 1 bay leaf
  • ¼ cup 70 ml sherry vinegar or dry sherry
  • 1 x 14.5 oz can organic chickpeas
  • 1 x 14.5 oz can hearts of palm drained and cut into 1-inch pieces
  • 1 tbsp capers
  • 1 cup green or black olives pitted and halved
  • 2 banana peppers or pepperoni, pickled
  • Couple of handfuls of fresh parsley chopped
  • Extra virgin olive oil for cooking and roasting tomatoes

Instructions

  • If you are making your own tomato sauce, start by placing the halved tomatoes on a sheet tray fitted with a rack, sprinkle with salt, pepper, and place 2 of your smashed garlic cloves and the sprigs of fresh thyme and oregano on the cut side.
  • Drizzle with a little olive oil then place the tomatoes cut side down in the oven. Bake at 350° for about 30 minutes until the skins are easy to remove (depends on the strength of your oven). Alternatively, you can put them under the broiler for 4-5 minutes until the skins are black, and leave the peppers in the oven for a few more minutes.
  • Place the tomatoes in a blender, and buzz a few times until you have a chunky sauce, and set aside.
  • If you’re roasting your own red bell peppers do that next – either over a live gas flame until charred on all sides or in the oven at 400° for about 40 minutes, turning them over halfway.
  • Place the peppers in a bowl and cover with plastic wrap until they cool down, then remove the skins and clean them of seeds/membranes and slice thinly, then set aside.
  • Place a large, heavy-bottomed large pot over medium, heat, add a drizzle of olive oil and throw in the sliced onions with a pinch of kosher or sea salt. Sweat the onions for 3-4 minutes, before adding in 6 of the garlic cloves and the red chili peppers and saute for another 1-2 minutes.
  • Add in the cubed potatoes and the tomato sauce or canned tomatoes with the smoked paprika, bay leaf, sherry or sherry vinegar, and a couple of pinches of kosher salt. Let simmer on medium for about 10-15 minutes, then add in the chickpeas, sliced roasted peppers, hearts of palm, capers and black olives and simmer for another 15 minutes.
  • Finally add in the banana peppers and chopped fresh parsley, taste, and season with additional salt and simmer for another 10-15 minutes, the final cooking time should ideally be around 45 minutes to 1 hour.
  • Taste for additional seasoning (salt, smoked paprika, sherry vinegar).
  • Garnish the bowls of bacalao with extra fresh parsley and serve with a good chunk of bread and a glass of your favorite red or white wine (my suggestions are listed below).

Notes

WINE PAIRING SUGGESTION
2016 Do Ferreiro Ribasaca (Spanish white)
2016 Querciabella Mongrana (Italian red)