bacalao a la vizcaína

/bah-kah-low ah lah vees-KAH-ee-nah/

"Salt cod in the style of Vizcaya." Salt cod poached and layered with mild red chillis called ñoras, onion and garlic purée, cubes of bread, ham or sausage, and baked. Outside the Basque country this dish is more likely to include tomatoes. Popular in Cuba.