Codfish a La Vizcaina(Bacalao a La Vizcaina)
Codfish A La Vizcaina(Bacalao A La Vizcaina) is an moderately easy dinner. Made with 1 lb. dried, salted codfish fillets, 1 lb. potatoes, peeled and sliced thinly, 2 onions, peeled and sliced thinly, 1/2 c. tomato sauce and 1/2 c. water, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Soak codfish in water to cover for 4 hours.
Drain well and boil rapidly in 2 quarts (8 cups) water for 15 minutes.
Drain, discard skin and bones and shred flesh.
Mix tomato sauce, water, olive oil, pimientos, olives, bay leaf, capers, raisins and garlic. In a large frying pan, arrange alternate layers of codfish, sliced potatoes, sliced onions and mixture.
Bring to a boil.
Cook over low heat covered for 30 minutes or until potatoes are fork-tender. Serves 4 to 6.
π· Perfect Pairings
Complete your meal with these
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