Bacalao

Description

When you make it with Clamato®, it’s so good, you can’t just call it cod.

Clamato Original

Ingredients

1 32-oz. bottle Clamato

1½ pounds fresh cod

1½ pounds small red potatoes

2 pounds ripe tomatoes

¾ cup pearl onions

4 large red bell peppers, thinly sliced

3 garlic cloves, peeled and minced

½ cup capers

½ cup flat leaf parsley

¾ cup red-pepper-stuffed Spanish olives, drained

½ teaspoon thyme

½ cup extra virgin olive oil

Instructions

Cook potatoes in boiling water and separate them when done. Place the tomatoes in a blender. Puree until you no longer see any thick pieces. Heat a few glugs of olive oil over medium heat in a large skillet. Add garlic and cook until aromatic, about 30 seconds to a minute. Add the tomato mixture, stir, and cook the whole thing until it’s reduced and thick, about 15 to 20 minutes. While the tomato mixture is cooking, place the cod in a saucepan and cover it with water. Bring to a boil, cover, and simmer the fish for about 5 minutes. Drain and set aside. Pull apart the fish into small pieces and take out any bones. Once the tomato sauce has thickened, add the parsley, olives, capers, pearl onions, sliced bell peppers, and thyme. Stir in enough Clamato to create a soupy broth, and then add your fish to the pan, nestling it inside so it’s covered by the other ingredients. Simmer for an hour, adding more Clamato if fish looks too dry. When fish is done cooking, add your potatoes to the pot and stir. Serve in heaping spoonfuls on a plate, and garnish with parsley. Now enjoy. You’ll love it no matter what you call it.

Servings: 6 to 8