Biscayan Cod Bacalao A La Vizcaina
Serving Size : 6
Ingredients for prepare Biscayan Cod Bacalao A La Vizcaina
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | pounds | desalted cod |
| 1 | large | onion - minced |
| 4 | medium | garlic cloves - minced |
| 3 | tablespoons | olive oil |
| 1 | medium | potato - minced |
| 5 | | dried red peppers - soaked in water |
| 1 | large | tomato - red ripe, peeled |
and seeded
biscayan cod bacalao a la vizcaina |
| 1 | | bay leaf |
recipe Biscayan Cod Bacalao A La Vizcaina
Put desalted cod on fire with water to
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cover. Remove as soon as it boils; strain, reserving water. Let fish cool. Debone and cut in serving
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pieces. Slowly fry minced onion and garlic in olive oil until brown. Open peppers which have been
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soaked overnight in water, discard seeds, and scrape off pulp from inside. Add pulp
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to fried onions and garlic. Spread minced potato over bottom of casserole containing onion and
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garlic. Pour over it the tomato passed through a sieve. Place the boned cod
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in the casserole, skin side up, and barely cover with some of the water in which the cod cooked.
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Add bay leaf. Simmer approximately 45 minutes or until sauce has reduced and thickened slightly. From time to time, move
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the casserole to mix the sauce and add more of the water in which the cod cooked if necessary.
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Comments: This dish is even better if made the day before and reheated.
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