– 2 pound bacalao (salted codfish), [0.9 kg] – 1 pound potatoes, [0.45 kg] – 2 tablespoons olive oil – 1 small red onion, , cut into thin slices – 1 tablespoon mashed garlic – 2 green bell peppers, , cut into strips – ¼ cup pitted green olives, , sliced or whole, as you like – 1 cup diced tomato – 1 sprig parsley, , chopped – 1 cup tomato sauce, (or 5 tablespoon of tomato paste) – 1 cup water, (Aside from all the water for washing and boiling)
– Once the bacalao is flaking, add potatoes and boil until fork-tender. Remove from the heat and the water. Taste the fish, it should be pleasantly salty, but not excessively so. If it is still too salty you will have to soak in clean water for about an hour. If OK, set both aside until the fish is at room temperature.