2 lb Thick salt cod, desalted
-and cooked (see Notes
-below), and

cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid) Flour
for dredging 1/2 cup pure Spanish olive oil FOR THE SOFRITO: 1/4 cup pure
Spanish olive oil 1 large green bell pepper, seeded and finely chopped 6
cloves garlic, finely chopped 2 large onions, finely chopped 1 cup finely
chopped drained pimientos 2 1/2 cups canned crushed tomatoes 1 tablespoon
Spanish paprika or mild paprika 1/4 cup dry white wine Salt and freshly
ground black pepper to taste TO COMPLETE THE DISH: 4 medium-size
all-purpose potatoes, peeled and cut into 1/2-inch slices 3 pimientos, cut
into strips, for garnish Fried Bread Rounds (recipe follows), as an
accompaniment Notes: One day in advance of serving, rinse the salt cod
under cold running water. Cut it into 2- by 3-inch pieces, place in a bowl,
and cover with cold water. Change the water several times until it is no
longer salty. This process should take 24 hours. Drain the fish, place it
in a small saucepan, cover with fresh water, and bring to boil over
medium-high heat. Lower the heat to low and simmer 5 minutes. Drain and
cool the fish. 1. Dredge the cod in the flour. In a large skillet over
medium heat, heat the oil until fragrant, then cook the fish until lightly
browned, 3 to 4 minutes on each side. Remove the fish from the heat and set
aside. 2. For the sofrito, in a large saucepan over medium heat, heat the
oil until fragrant, then cook the bell peppers, stirring, until slightly
softened, 3 to 4 minutes. Reduce the heat to low, add the garlic and
onions, and cook, stirring, until tender, 6 to 8 minutes, adding more oil
if necessary. Add the pimientos, tomatoes, paprika, and wine and cook,
stirring occasionally, until thickened, another 10 to 12 minutes. 3. Place
the reserved salt cod soaking water in a medium-size saucepan over
medium-high heat and cook the potato slices until partially tender, 10 to
15 minutes. 4. Add the codfish chunks to the sofrito and cook over low heat
10 minutes. Arrange the cooked potato slices on top of the fish, do not
stir, cover the pan, and shake it several times. Cook over low heat an
additional 10 minutes so that the potatoes absorb the fish flavor. Transfer
to a large serving platter and garnish with the pimientos. Serve with Pan
Frito (Fried Bread Rounds) and Arroz Blanco (see CUBA07.TXT). Makes 8
servings BACALAO A LA VISZCAINA