Recipe for Bacala Ala Vizcaina 
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Yield:
4
Ingredients:
Amount Ingredient
4 tbl Extra-virgin olive oil
2 x Spanish onions cut 1/2" slices
6 x Garlic cloves thinly sliced
8 x Ancho chilies or chilies choriceros stemmed, seeded,
and cut into fine julienne
2 x Green apples peeled, seeded,
cored, and cut into 1/2" dice
2 cup Chopped tomatoes with seeds and juice
1 slc Baguette - (1" thick)
Salt to taste
Freshly-ground black pepper to taste
2 lb Bacala (soaked 2 days) cut 2" cubes
Instructions:
Instructions: Soak bacala for 48 hours in cool water, changing the water daily.

Preheat oven to 400 degrees.

Heat oil in a 12-inch saute pan until smoking. Add onions, garlic, chilies and apples and cook until soft and golden, about 8 to 10 minutes. Add tomatoes and bread and bring to a boil. Season with salt and pepper and place in a blender and process until smooth. Place sauce in crockery pan. Place bacala pieces into sauce and place in oven. Cook 20 to 25 minutes. Remove, check for seasoning, sprinkle with parsley and serve.

This recipe yields 4 servings as main course.

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