1 lb Potatoes; small new
-scrubbed, boiled, peeled
-cut into 3/4" chunks
1/4 c  Olive Oil
2    White Onions; peeled,
-chop fine, makes 2 cups
3    Garlic Cloves; minced
4 md Tomatoes; coarsely chopped
-about 2 lbs, or two 14.4oz
-cans of tomatoes, diced
1/4 lb Ham; chopped
1/4 c  Parsley; Italian, chopped
1 ts Black Pepper
1/8 ts Cinnamon; ground
pn Ground Cloves; pinch
1 lb Salt Cod; seenote
4    Pickled chiles Jalapeno
-sliced into thin rings
4 tb Liquid from pickled chiles
12    Pimento-stuffed Green Olives
-sliced in half

MikeNote; Salt Cod, soak for 24 hours and Gently
rinse, to remove most but not all of the salt. Do not
break up fish. Put the potatoes in a large pan of
cold, salted water, cutting any large potatoes in half
or quarters first. Bring the water to a boil and
simmer until the potatoes are just tender when pierced
with a fork, 15-20 minutes. Drain and when cool enough
to handle,, peel away the skin. Set aside. In a heavy
pan such as a Dutch oven, heat the olive oil over
medium heat. Add the onions, reduce the heat to very
low and slowly saute about one hour. Stir
occasionally, watching that the onion doesnt burn. A
few dribbles more of oil may be necessary. Pre-heat
oven to 300F degrees. Turn up the heat, add the garlic
and tomato and cook, stirring constantly until the
mixture becomes thick and the liquid is substantially
reduced, about 10-15 minutes. Add the ham, parsley,
pepper, cinnamon and cloves, then gently stir the cod,
potatoes, jalapenos and their juice into the tomato
mixture. Transfer to a 1 to 2 quart casserole,
preferably clay, sprinkle with the olives and bake for
30 minutes. Bacalao a la Viscaina can be made ahead
and re-heated in a 300F oven for 20 minutes or until
thoroughly hot.