Bacalao And Potato Gratin

Directions

1. Heat the oven to 400 degrees.
2. Cut the cod into bite-sized pcs. Cut the potatoes in half lengthwise and then into half-inch slices. Place both in a large saucepan and cover generously with water. Add in the bay leaves and bring to a simmer. Cook till the potatoes are tender but not crumbling and the salt cod is just ready to flake, 25 to 30 min.
3. Meanwhile, heat 2 Tbsp. of oil in a large skillet over medium-high heat. When very warm, add in the garlic, parsley and capers and stir. Cook about 30 seconds and quickly add in the tomatoes. Stir to combine and reduce the heat to a simmer. Cook till the sauce is slightly thickened, that should happen just before the cod and potatoes are cooked.
4. Drain the cod and potatoes and remove the bay leaves. Add in both to the tomato sauce and gently mix. Inevitably, some of the potatoes will break apart, but you want as many whole pcs as possible. Taste and correct the seasoning for salt.
5. Brush 6 (6-oz) ramekins with oil. Spoon the mix into the ramekins. Sprinkle with the garlicky bread crumbs and drizzle a little oil over top. Place the ramekins in a baking dish and bake till the tops are golden and the insides are bubbling, about 20 to 25 min. Serve immediately.
6. This recipe yields 6 servings.