Bacalao a la Viscaina
| Yield: | 6 Servings |
| Categories: | Fish, Mexican, Basque |
| 1 | lb | Potatoes; small new scrubbed, boiled, peeled cut into 3/4" chunks |
| 1/4 | c | Olive Oil |
| 2 | White Onions; peeled, chop fine, makes 2 cups | |
| 3 | Garlic Cloves; minced | |
| 4 | md | Tomatoes; coarsely chopped about 2 lbs, or two 14.4oz cans of tomatoes, diced |
| 1/4 | lb | Ham; chopped |
| 1/4 | c | Parsley; Italian, chopped |
| 1 | ts | Black Pepper |
| 1/8 | ts | Cinnamon; ground |
| pn | Ground Cloves; pinch | |
| 1 | lb | Salt Cod; seenote |
| 4 | Pickled chiles Jalapeno sliced into thin rings | |
| 4 | tb | Liquid from pickled chiles |
| 12 | Pimento-stuffed Green Olives sliced in half |
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