# What You'll Need:
→ Salt Cod Preparation
01 - 14 oz salt cod (bacalao), soaked and rinsed
→ Vegetables
02 - 1.3 lbs waxy potatoes, peeled and cut into 0.8 inch chunks
03 - 1 large onion, finely sliced
04 - 2 garlic cloves, minced
05 - 1 large red bell pepper, diced
06 - 2 medium tomatoes, chopped or 1 cup canned diced tomatoes
→ Liquids & Seasoning
07 - 3 cups fish stock or water
08 - 1/4 cup extra virgin olive oil
09 - 1 bay leaf
10 - 1 tsp smoked paprika
11 - 1/2 tsp freshly ground black pepper
12 - Salt, to taste
13 - Fresh parsley, chopped, for garnish
# How-To Steps:
01 - Soak salt cod in cold water for 24 hours, changing water 2 to 3 times to remove excess salt. Drain, pat dry, and cut into large bite-sized pieces.
02 - Heat olive oil in a large deep skillet over medium heat. Add sliced onion and cook 5 minutes until softened.
03 - Add minced garlic and smoked paprika; cook for 1 minute until fragrant.
04 - Stir in potatoes and diced bell pepper; cook 2 to 3 minutes, stirring occasionally.
05 - Add chopped tomatoes, bay leaf, and black pepper, stirring to combine.
06 - Pour fish stock or water into the pan. Bring to gentle simmer, cover, and cook for 15 minutes.
07 - Gently nestle soaked salt cod pieces among potatoes in the pan.
08 - Cover and simmer for 15 to 20 minutes until potatoes are tender and cod easily flakes.
09 - Taste and adjust salt as needed. Remove bay leaf and garnish with chopped fresh parsley before serving hot.
