This dish is typically served as an appetizer but can also be a main course. Serve with pan gallego.
1 1/2 lb. salt cod, preferably Spanish
1/2 cup unbleached all-purpose flour
2 eggs, beaten
1/2 cup virgin or extra-virgin olive oil
2 whole Spanish pimientos, sliced in strips
6 new potatoes, peeled and cut into 1-inch pieces
2 tbsp. finely chopped parsley
3 bay leaves
1 1/2 cups tomato juice
3 cloves garlic, finely chopped
1 cup green peas
2 cups dry white wine (pinot blanc, chardonnay, or Macon) or dry vermouth
1. A day in advance, soak salt cod in cold water. Keep cod refrigerated and change water 2 to 3 times. The following day, cut cod into 6-ounce pieces and remove fins, spine, and bones.
2. Coat cod in flour and then dip in eggs. In deep nonstick skillet, heat oil over medium heat. Brown cod in oil. Add pimientos, potatoes, parsley, bay leaves, tomato juice, garlic, peas, and wine. Cover and cook 30 minutes over medium heat.