Cuban Codfish and Potatoe Fricasee Bacalao Con Papas

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

4 medium potaotes, washed and boiled whole with the skin on. boil until just tender.

1 lb de-boned salted codfish fillets. soak the day before and overnight changing water several times. cod should be de-salted and cooked and shredded.

¼ c olive oil, extra virgin

1 large sweet vidalia onion diced small

1 medium sweet green pepper diced small

¼ c diced parsley

¼ c diced cilantro

¼ c good white table wine

4 large cloves fresh garlic smashed or put through a garlic press

1 large bay leaf

1 tsp dried oregano

½ tsp ground cumin powdeer

12 medium stuffed manzanilla olives with red pimentos

2 Tbsp capers

2 small 8 ounce cans of tomato sauce total 16 oz

1 Tbsp wine vinegar

1 c shrimp broth or fish broth

1 tsp garlic powder

1 small packet goya sazon seasoning with achiote

½ tsp fresh ground black pepper

4 Tbsp shrimp cocktail sauce

Directions at justapinch.com

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