this recipe: http://www.steamykitchen.com/20173-bacalao-salt-cod-with-potatoes-rice-recipe.html with my mods
1 large russet potato
2 red/yellow bell pepper
2 bay leaves
1 large onion
1 packet stalk celery
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.
original recipe is: http://www.epicurious.com/recipes/food/views/Spicy-Red-Fish-Stew-109491
3 large red bell peppers or bottled equivalent
5 tablespoons extra-virgin olive oil
2 very large yellow onions
2 14 1/2-ounce cans chopped tomatoes in juice
several garlic cloves, minced
2-3 tbs dried crushed red pepper
1 bunch fresh cilantro
zest of 1 lemon
2 pounds frozen pollock fillets, partly defrosted, cut then rinsed; drain
Char bell peppers over flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel, seed, and chop peppers.
Heat oil in heavy large skillet over medium heat. Add onions and garlic and sauté until very soft, about 6 minutes.
Stir in peppers, tomatoes with juice and crushed red pepper. Simmer 10 minutes to blend flavors.
Stir in cilantro and lemon zest.
Add fish; simmer until just opaque in center, about 10 minutes.
Season stew to taste with salt and pepper.
Spoon into bowls and serve.