Bacalao (Codfish) with Puerto Rican Sauce

This is one of may favorites growing up! I remember my grandmother in the kitchen letting this very salty fish sit in a bowl so it would dilute the salt. I can smell the garlic and onions, the taste of the olives and and tomato sauce sizzling in the olive oil....MmmMmMmmmMMMMm!! Plus I had a special request for a spanish dish so I thought why not?

• 1/4 cup olive oil
• 1 onion, peeled and sliced
• 3/4 cup water
• 18 olives, more or less to taste
• 2 tbsp capers
• 1 4oz can pimentos, sliced
• 1 12oz can tomato sauce
• 1 tbsp salt
• 1 large clove garlic, minced
• 2 bay leaves
• 1 lb Bacalao

the salt is caked on this fish so you must first boil and rinse the fish before cooking.

ASI!
Prepare your sauce by mixing the first 10 ingrediants and cooking them over medium low heat for about 45 minutes.

Next, take your Bacalao and rinse off all of the excess salt. Then place the fish in a pot of water; bring to boil 5 minutes. Drain all of the salty water and rinse the fish again and taste a small piece. Too salty? Boil again for another 10 minutes. If it's ok, then add it to the sauce so they can continue to marinade together.
Make sure you find and dispose of the two bay leaves; serve with rice.

Don't forget your rice!!! GOYA makes it tasteful and easy.

SABROSO!