Bacalao

Get a half-pound dried salt cod at your local fish market. Soak it in water for like two days, changing out the water every so often.

Slice a bunch of potatoes and boil them until they're almost ready to eat. Set aside.

Rinse, de-skin, debone, chop up, and rinse the fish again. Dry with paper towels and coat with flour (plastic bag technique recommended). Brown the fish in that same pot. Set aside.

In that very same pot again, fry up sliced onions, garlic, canned tomatoes, tomato puree, lots of olives, lots of oil, oregano, hot pepper. No need to add more salt! Throw in the potatoes and the fish and cook for awhile longer. Add fresh parsley if you have it.

Serve with good bread and cheap Iberian red wine.

Moroccan Stew

In a big pot, saute sliced jalapeno, onion, garlic, fresh grated ginger, 1 lb diced chicken breast.

Add a big can of diced tomatoes with the juice, some chili, nutmeg, Clove, Coriander, Cumin,
Cinnamon, 3 Carrots chopped, Zucchini diced, a diced bell pepper, chopped Figs and dried apricots

Pour in enough chicken or veggie stock to cover. After 5 minutes, add 1 can of drained chickpeas. Cook until chicken is done.

Serve over cous cous, topped with slivered almonds and fresh mint.