1)Put the salt cod in large casserole with water just covering. Simmer for 18 mins. Discard all bones, and reserve the liquid.
2) sauté the onions and the garlic in Evoo for 3 mins. and incorporate the potatoes and sauté 3 mins.
3) Divide the chili peppers and discard the seeds.
4) Slice the chili peppers very finely and sauté with the onion and garlic. Add the tomato to create a fine pureé.
5)add 1/2 cup fish stock homemade and the day old bread and simmer until the mixture is reduced to a pulp.
6) Pureé the sauce in a food processor or with an electric mixer and strain.
7) Place half the sauce in a into a casserole of earthenware called a cazuela in Spanish; www.latienda.com or from Williams Sonoma;
and place the cod, skin side up in the earthenware.
8) add bay leaf, parsley, salt and ground pepper to taste.
9) bake covered with alumininum or earthenware lid in preheated oven 350 farenheit or 180 degrees centigrade, gas mark 4 oven for 18 to 20 mins.
10)Uncover, sprinkle with the hand grated bread crumbs and drizzle with Evoo.
11) Bake uncovered for another 8 to 10 minutes.
12) sprinkle with parsley and serve.
13) serve with chapata oven warm on a slate board as in photo.
There are many interpretations to this classic dish in the Basque Country, each family and each Restaurant and each Chef having their own take, however, there are no other ingredients in the classic authentic dish. This dish originated in the Basque Country, region of Vizcaya and it is also commonly served in Portugal, and it is called Bacalhau a Biscainha.