Place the potato slices in a pot, cover them with hot water and let them cook for
18 minutes (check with a fork if they're cooked). Move the potatoes to a
casserole on the fire, together with the codfish pieces and the veggies sauce
(sofrito) previously reserved. Give the casserole a shake or two, sprinkle some
water on the ingredients (no more than 1 tbsp), and heat on a mild, mild fire for
only a 60 seconds; this is only to warm the preparation and allow the mixing of
flavors. Finally, spread some parsley finely chopped all over the casserole.
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Codfish Vizcaya Style (Bacalao a la Viscaina) (55)

Four servings: 800 g of desalted codfish, dried on paper towels; 12 dried red
peppers (pimientos choriceros), which must be rehydrated to scrape off the
internal meat (in many recipes they are replaced by ground piquillo peppers); 5
onions, finely chopped; 2 garlic cloves; a small hot pepper; slat & olive oil.
Preparation: First fry the onion in a casserole until it turns translucent. Next, add
the meat of the rehydrated red peppers, or its equivalent, together with the
small hot pepper, 1 dl of water, and let simmer for 15 minutes on a medium fire.
In the meantime, brown the garlic cloves in another frying pan. This done, place
the codfish pieces, and allow some slight frying for 3 minutes. Finally, place the
codfish to the casserole with the sauce and simmer for only 2minutes.
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