Name: Bacalao in Spicy Tomato with Potatoes
Yield: Serves four
Cuisine: Spanish
Ingredients: 30 ml/2 tbsp finely chopped fresh parsley; salt and ground black pepper; 45 ml/3 tbsp stale breadcrumbs; juice of ½ lemon (optional); 500 g/1¼ lb ripe tomatoes, peeled and chopped, or a 400g/14 oz can tomatoes; 2 garlic cloves, finely chopped; 1½ green (bell) peppers, seeded and chopped; 30 ml/2 tbsp olive oil; 1 large onion, chopped; 400 g/14 oz salt cod loin, soaked in cold water for 24 hours; 2.5 ml/½ tsp cayenne pepper; 15 ml/1 tbsp tomato purée (paste); 1.5 ml/¼ tsp dried thyme; 15 ml/1 tbsp clear honey; 2 potatoes