Bacalao Guisado

Method

Soak the salt cod in cold water for 24 hours, changing the water several times, then drain and cut into bite-sized pieces. Heat olive oil in a large heavy-bottomed pot and soften the diced onions and peppers until translucent, then add garlic and cook for 1 minute. Stir in the tomato sauce, cumin, bay leaf, and potatoes, then add the stock and bring to a simmer. Add the prepared salt cod, olives, and capers, then simmer gently for 20-25 minutes until the potatoes are tender and the cod is cooked through. Adjust seasoning with black pepper and remove the bay leaf. Serve hot, garnished with fresh coriander and accompanied by crusty bread or rice.