Bacalao a lo Nica

 (Nicaraguan Codfish Stew) 

A delectable sweet-and-salty tang distinguishes this stew.

INGREDIENTS

3/4 to 1 lb. dried, salted cod, boneless and skinless

1 1/4 lb. potatoes

1/4 cup olive oil

2 cloves garlic, minced

1 small onion, finely chopped

1 bay leaf

1/2 lb. ripe tomatoes, coarsely chopped

1/2 cup raisins

1/3 cup milk

1/2 cup grated Parmesan cheese

PREPARATION

Rinse dried, salted cod thoroughly and place in large container with enough water to cover generously. Let soak overnight, or 7 to 8 hours prior to cooking, changing water once or twice. After soaking, cod should feel plump to the touch. Drain well and cut into 1-inch pieces.

 

Peel potatoes and cut into large chunks; leave small potatoes whole. Place in large cooking pot with enough water to cover generously. Bring to boil over high heat, then lower heat to medium. Cook semicovered 30 to 40 minutes, until potatoes are fork-tender. In large skillet over medium-high heat, warm olive oil and add garlic, onion, bay leaf, and tomatoes. Sauté and stir 3 to 4 minutes, until tomatoes have broken up. Add cod pieces and cook over medium heat 3 to 4 minutes, stirring often. Next, add raisins and cover. Continue to cook over medium heat 15 minutes, stirring once. Cod should now be well broken up and have begun shredding. Remove bay leaf and reduce heat to low. Stir in milk slowly to prevent curdling. Cook uncovered another 4 to 5 minutes.

Drain potatoes and place on plates. Serve stew over potatoes and sprinkle with Parmesan cheese. Makes 4 servings.