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Bacalao a la Vizcaína

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Ingredients Edit

  • 1 pound of fresh codfish filets (ideally) or canned or salted codfish. If you must use salted codfish, boil in a pint of water for one or two minutes, drain, add fresh water and repeat, boiling and rinsing until the fish is rid of salt taste to your personal satisfaction. With a fork, tear the codfish meat into shreds.
  • ½ cup olive oil (preferably) or your favorite cooking oil
  • 2 large onions
  • 1 large green pepper
  • 1 teaspoon of butter or margarine
  • ½ cup tomato sauce
  • ½ cup medium-sized olives, stuffed with peppers or onions, or your favorite
  • 1 tablespoonful of capers
  • 1 tablespoonful of ground garlic
  • 2 large red, ripe peppers, sliced lengthwise
  • 1 pound of cooking potatoes. to enhance the appearance of your dish, select neatly oval-shaped potatoes; slice them on their sides to make almost-round pieces, each about as thick as your index finger.
  • ⅓ cup of raisins. this is a key ingredient in the aroma and the taste. modify at your discretion.
  • 1 ounce of grain vodka (optional)

Directions Edit

  1. Lightly sauté the onions, garlic, and peppers on a few drops of oil mixed with butter or margarine.
  2. Add the vodka.
  3. Add the tomato sauce.
  4. Add the raisins and capers.
  5. Blend the codfish in to produce a fairly uniform paste.
  6. Follow a style similar to preparing lasagna.
  7. Line your vessel with a small amount of oil.
  8. Place alternate layers of sliced potatoes and the blended paste.
  9. Pour the remaining oil to cover the whole surface.
  10. Cook over low flame for about thirty minutes.
  11. If using the oven, make sure it is preheated to 250°F and bake for 20 minutes.
  12. Cook over low flame for about thirty minutes.
  13. If using the oven, make sure it is preheated to 250°F and bake for 20 minutes.
  14. Serve on your favorite pasta, cooked as plainly as possible, or on white rice, and your favorite fresh salad.
  15. Serve with white wine for a romantic Spanish dinner.

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