Here is the long awaited Bacalao con Tomate-Codfish with Tomato Empanada recipe:
To prepare the codfish:
Buy salted codfish and put in a large bowl with abundant water and change the water every 8 hours for 24 hours. If you are worried that the codfish is too salty, you can try a little piece. It isn't raw so it's perfectly safe to try! When ready, chop the codfish up into little pieces and be careful to remove any bones.
To make the filling:
Dice 1-2 onions, a red and green pepper, several pieces of garlic and 4-6 tomatoes, sprinkle with salt and pepper and saute on a low flame for about 15 minutes. Add white wine and let evaporate. Add a bay leaf, the codfish and saute for about 10 minutes. When done, be sure to remove the bay leaf. If the mixture is too dry, add some tomato sauce or tomato paste. Remember, it isn't good to have the filling for an empanada too wet. So if it's wet, allow to cook more to evaporate, or drain the liquid. When the flame is turned off, sprinkle a handful of fresh parsley.
*Follow the steps for making an empanada below from the Spinach and Cheese Empanada entry*
Bake and enjoy!
