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| 4 Esslöffel | olive oil extra virgin |
| 2 | Spanish onions; in 1/2" slices |
| 6 | cloves garlic thinly sliced |
| 8 | Ancho chilies; (or chilies choriceros |
| 2 | Green apples peeled seeded cored; cut in 1/2" dice |
| 2 Tasse | Tomatoes chopped |
| 1 Scheibe | Baguette |
| 2 x ca. 450 g | 1% soy milk; In 2" Cubes |
| 1 Bund | italien parsley finely chopped |
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Soak bacala for 48 hours in cool water, changed daily.
Preheat oven to 400 degrees F.
Stemm, seed and cut the chilies into fine julienne.
Heat oil in a 12 inch saute pan until smoking. Add onions, garlic, chilies and apples and cook until soft and golden, about 8 to 10 minutes. Add tomatoes and bread and bring to a boil. Season with salt and pepper and place in a blender and process until smooth. Place sauce in crockery pan. Place bacala pieces into sauce and place in oven. Cook 20 to 25 minutes. Remove, check for seasoning, sprinkle with parsley and serve.
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