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Bacalao Veracruz

chef.expert's picture
Ingredients
  Salt codfish 1 Pound
  Herb bouquet 1 (Including Bay, Parsley, Thyme)
  Garlic clove 1 Large
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 , chopped
  Butter 1 Tablespoon
  Tomato puree 1 Cup (16 tbs)
  Pimientos 2 , chopped
  Canned green chilies 1 Can (10 oz), chopped
  Chopped green olives 1⁄4 Cup (4 tbs)
  Capers 1 Tablespoon
Directions

Freshen codfish by soaking in cold water for 3 to 4 hours.
Drain and cook in fresh water to cover, to which herb bouquet has been added.
When tender, drain, but reserve stock.
Crush garlic with the flat of a knife and cook in olive oil until golden.
Remove garlic.
Cut codfish into pieces, removing any bone, and lightly brown in garlic oil.
In the meantime, cook onion in butter until wilted, add tomato puree, 1 cup of fish stock, the pimientos, chilies, and olives.
Simmer for 10 minutes; then add capers and combine with the codfish.
Serve with crusty bread.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Method: 
Mixing
Ingredient: 
Meat
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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