this recipe: with my mods

olive oil
1 large russet potato
2 red/yellow bell pepper
2 bay leaves
1 large onion
1 packet stalk celery
cloves garlic
2 tomatoes, diced
1 can tomato paste
red pepper flakes
1 cup water
1 tablespoon chopped fresh parsley or cilantro
capers, peas, carrots, optional
2 pounds salt cod (bacalao), soaked overnight

Soak bacalao in cool water and refrigerate for about 1 hour. Drain, rinse with fresh water. Cut into 1″ pieces.
Heat a large saute pan over high heat with the olive oil.
Add potatoes and cook until lightly browned on all sides.
Add bell peppers, onion, celery and garlic and saute.
Add tomatoes, tomato paste, water, red pepper flakes.
Bring to a simmer and add in the bacalao.
Cover and simmer for 15 minutes or until the potatoes are cooked through.
Stir in the parsley/cilantro.