8 oz bacalao
3 green peppers, seeded and chopped
1/4 – 1/2 tsp cayenne pepper
1 medium onion, chopped
6 cloves of garlic, minced
1/2c olive oil
3c fish stock
3 slices good quality white bread without crusts.
6 eggs (optional)
One to 2 days ahead of time, cover the bacalao in water and soak. Keep in the refrigerator and change the water 4-5 times. Drain, rinse, and cut into 1/2″ cubes.
Put the green pepper in a soup pot with 1c water and simmer for 30 minutes.
sauté onions and garlic in 2 TB oil until golden, 5-10 minutes. Add cayenne and bacalao and sauté for 5 minutes more. Add to peppers along with fish stock. Cut bread into 1/2″ cubes and sauté in remaining oil until starting to brown,. Add to soup and simmer, covered, for 30 minutes, stirring occasionally. Add salt and pepper to taste. Gently break eggs into soup, cover, and simmer until whites are set – 3 to 4 minutes. Serve with a white Rioja wine, crusty bread, and a green salad.