You are here

Bacalao A La Vizcaina

Taste.of.Spain's picture
Ingredients
  Desalted cod 2 Pound
  Onion 1 Large
  Garlic clove 4 Medium
  Olive oil 3 Tablespoon
  Potato 1 Medium
  Dried red pepper 5
  Ripe tomato 1 Large
  Bay leaf 1
Directions

Put desalted cod on fire with water to cover.
Remove as soon as it boils; strain, reserving water.
Let fish cool.
Debone and cut in serving pieces.
Slowly fry minced onion and garlic in olive oil until brown.
Open soaked peppers, discard seeds, and scrape off pulp from inside.
Add pulp to fried onions and garlic.
Spread minced potato .over bottom of casserole containing onion and garlic.
Pour over it the tomato passed through a sieve.
Place the boned cod in the casserole, skin side up, and barely cover with some of the.
water in which the cod cooked.
Add bay leaf.
Simmer approximately 45 minutes or until sauce has reduced and thickened slightly.
From time to time, move the casserole to mix the sauce and add more of the water in which the cod cooked if necessary.
NOTE:This dish is even better if made the day before and reheated.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Main Dish
Ingredient: 
Seafood
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

Rate It

Your rating: None
3.935295
Average: 3.9 (17 votes)