Bacalao a la Vizcaína (Salt Cod in Biscayan Sauce)

• 700 g Salted cod
• 3 medium Yellow onion
• 4 cloves Garlic
• 3 large Red pepper
• 120 ml Olive oil
• 2 tsp Sweet paprika
• 600 g Tomato, ripe
• 2 pieces Bay leaves

1. Rinse the salted cod, then put it in a bowl and cover with cold water. Soak for 24 hours in the fridge, changing the water 3 to 4 times. Drain well and pat dry.
2. Halve and deseed the red peppers, then slice them. Peel and thinly slice the onions, and peel and finely slice the garlic.
3. Warm the olive oil in a saucepan over medium-low heat. Add the onions with a pinch of salt and cook for 20 to 25 minutes, stirring often, until very soft and sweet but not browned.
4. Stir in the garlic and cook for 1 minute until fragrant. Add the red peppers and cook for 10 minutes, stirring, until they begin to soften.
5. Stir in the sweet paprika for 30 seconds. Add the tomatoes and bay leaves, then reduce to a gentle simmer and cook for 35 to 45 minutes until thick, deep red, and the oil begins to separate slightly at the edges.
6. Remove and discard the bay leaves. Blend the sauce until smooth, then return it to the pan and keep it at the gentlest simmer.
7. Nestle the cod into the sauce in a single layer. Cook over low heat for 8 to 12 minutes, turning once, until the fish is opaque and flakes easily; do not let the sauce boil.
8. Rest off the heat for 5 minutes so the cod stays succulent. Serve hot with the sauce spooned over.

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