Cuban Codfish and Potatoe Fricasee, Bacalao Con Papas | Just A Pinch Recipes

Ingredients

• 4 medium potaotes, washed and boiled whole with the skin on. boil until just tender.
• 1 pound(s) de-boned salted codfish fillets. soak the day before and overnight changing water several times. cod should be de-salted and cooked and shredded.
• 1/4 cup(s) olive oil, extra virgin
• 1 large sweet vidalia onion diced small
• 1 medium sweet green pepper diced small
• 1/4 cup(s) diced parsley
• 1/4 cup(s) diced cilantro
• 1/4 cup(s) good white table wine
• 4 large cloves fresh garlic smashed or put through a garlic press
• 1 large bay leaf
• 1 teaspoon(s) dried oregano
• 1/2 teaspoon(s) ground cumin powdeer
• 12 medium stuffed manzanilla olives with red pimentos
• 2 tablespoon(s) capers
• 2 small 8 ounce cans of tomato sauce total 16 oz
• 1 tablespoon(s) wine vinegar
• 1 cup(s) shrimp broth or fish broth
• 1 teaspoon(s) garlic powder
• 1 small packet goya sazon seasoning with achiote
• 1/2 teaspoon(s) fresh ground black pepper
• 4 tablespoon(s) shrimp cocktail sauce