makes 4 to 6 servings
1 pound filleted salt cod
1 cup chopped drained pimentos
one 28-ounce can plum tomatoes, coarsely chopped and juice included
¼ teaspoon cayenne pepper
1/3 cup all-purpose flour
4 thick, lean slices hickory-smoked bacon, cut into 1-inch pieces
2 tablespoons olive oil
1 large onion, chopped
1 garlic clove, minced
Place the cod in a large glass dish or bowl with enough cold water to cover and let soak 24 hours, changing the water several times.
In a blender or food processor, purée the pimentos, ¼ cup of juice from the tomatoes, and the cayenne and set aside.
Drain the cod and cut or break it into 1½-inch pieces, removing any bones or skin. Place the pieces in a bowl with the flour and toss till the pieces are well coated.
In a large, heavy skillet, fry the bacon over moderate heat till crisp and transfer to a large bowl. Add 1 tablespoon of the oil to the skillet, brown the cod pieces on all sides in the fat, and add them to the bacon. Add the remaining 1 tablespoon of oil to the skillet, add the onion and garlic, and stir about 3 minutes. Add the reserved pimento mixture, the tomatoes and their remaining juices, the cod and bacon mixture, and stir well. Reduce the heat to low, cover the skillet, and simmer the mixture for 1 hour. Serve hot.
bacon recipe courtesy of: The Bacon Cookbook: More than 150 Recipes from Around the World for Everyone's Favorite Food by James Villas. Wiley, 2007