Bacalao Con Tomate Recipe | Traditional Aragonese Cod with Tomato

Ingredients

• 1 lb salt cod (bacalao), soaked for 24-36 hours, changing water several times
• 1/4 cup extra virgin olive oil
• 1 large yellow onion, finely sliced
• 4 garlic cloves, thinly sliced
• 1 red bell pepper, thinly sliced
• 1/2 tsp smoked Spanish paprika (pimentón de la Vera)
• 1/4 tsp crushed red pepper flakes
• 2 lbs ripe tomatoes, peeled, seeded, and chopped (or 1 (28 oz) can whole San Marzano tomatoes, crushed by hand)
• 1 bay leaf
• 1/2 cup dry white wine
• 1/2 tsp sugar
• 1/2 tsp freshly ground black pepper
• 1/4 cup pitted green olives, halved
• 2 tbsp chopped fresh flat-leaf parsley
• 1 tbsp capers, rinsed
• Sea salt, to taste
• 1 tbsp sherry vinegar
• Zest of 1 lemon