1931 Cuban Cookery by Blanche Z de Baralt

BACALAO A LA VIZCAINA. (Codfish Basque style) lYz lbs. salt cod fish 12 tomatoes or 1 large can 3 onion 2 kernels garlic, pepper corns paprika, bay leaf 1 can Spanish pimentos several slices stale bread 1 slice ham Yz pt. olive oil. This dish is eminently Spanish and some people will consider it rather strong and heavy. It has its partisans, however, and is so typical that to omit it here might be considered a sin. Bacalao a la Viscaina is cooked in a flat open earthen vessel called Jreidera, such as is used for Rice and Chicken, and is likewise sent to the table in the receptacle in which it is cooked. The cod f.ish is soaked over night. Remove all bones and skin and cut into pieces about two or there inches square. Put part of oil in skillet, 1 chopped onion, garlic, pepper corns, bay leaf and paprika and tomatoes. Cook until well done. Strain. Then slice thinly two remaining onions, fry slightly in a