Bacalao a la Vizcaina (Basque-Style Codfish Stew)

Name: Bacalao a la Vizcaina (Basque-Style Codfish Stew)
Total time: 545
Yield: 8
Ingredients: 1 pound salted cod fish; 4 medium potatoes, sliced thick; 2 medium onions, sliced; 4 large hard-boiled eggs, sliced; 2 teaspoons capers; 2 large cloves garlic, minced; 0.25 cup pitted green olives; 1 (4 ounce) jar roasted red bell peppers, drained; 0.5 cup golden raisins; 1 large bay leaf; 1 (8 ounce) can tomato sauce; 0.5 cup extra virgin olive oil; 1 cup water; 0.25 cup white wine

Recipe by Milly Suazo-Martinez from allrecipes.com

Dinner 9 Hr. 5 Mins.

Ingredients

8 servings

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1 pound salted cod fish
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4 medium potatoes, sliced thick
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2 medium onions, sliced
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4 large hard-boiled eggs, sliced
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2 teaspoons capers
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2 large cloves garlic, minced
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0.25 cup pitted green olives

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1 (4 ounce) jar roasted red bell peppers, drained
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0.5 cup golden raisins
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1 large bay leaf
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1 (8 ounce) can tomato sauce
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0.5 cup extra virgin olive oil
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1 cup water
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0.25 cup white wine

Instructions

Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.
Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.
Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes.