1 lb dried, salted codfish
4 medium red potatoes (peeled and cut in quarters)
3 tbsp olive oil
1 green bell pepper (finely chopped)
1 large onion (finely chopped)
3 garlic cloves (finely chopped)
¼ tsp saffron
1 bay leaf
¼ tsp ground pepper
½ tsp oregano
¼ tsp cumin
½ cup white cooking wine
1 cup tomato sauce
½ cup water
Strips of pimientos for garnish
Desalt fish by placing it in a bowl with water, overnight, or for 8 hours. Change the water every 2 hours. Once the fish has soaked for at least 8 hours and is ready to be cooked, place potatoes in a pot and boil until tender. Set aside.
Prepare a sofrito or sauce. Add olive oil into a large pot. Heat over medium-high. Add garlic and onion and sauté for about 1 minute. Add bell pepper, and continue stirring for one more minute. Then, add tomato sauce and bay leaf and simmer for 1 or 2 minutes. Add cooking wine, saffron, ground pepper, oregano, cumin and water. Stir, cover and simmer for about 5 minutes, stirring occasionally.
Add codfish to the pot, reduce heat to medium-low and continue simmering for an additional 10 minutes. Stir occasionally.
Add the potatoes, stir softly, reduce heat to low and continue cooking for additional 10 minutes. If after 7-8 minutes it is too watery, uncover the pot and continue cooking for the remaining time.
Serve and garnish with strips of pimientos
Serving: about 6