This is our version at home of the popular Spanish dish made of dried fish.
4 potatoes, pared and quartered
1 head garlic, minced
2 cups garbanzos (chick peas), cooked
4 bell peppers (red and/or green), diced
salt and pepper to taste
Soak the bacalao overnight. Drain. Flake fish, discarding bones.
Note: Some Caviteños add chopped cabbage as extenders. Others add onions and use tomato sauce for color.
Bacalao can also be eaten as palaman for hot pandesal.