Grandma's Vizcaina Cod
Grandma's Vizcaina cod is the typical Spanish recipe from grandma. Ideal for any celebration, although commonly used during the Christmas season. It is the best I have ever tasted!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
- 1 package Langa® cod, whole with skin and bones
- 1 jar Pure In® tomato puree
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- 340 grams Excelencia® pitted green olive
- 780 grams bell pepper La Riqueza Española®
- Sierra Gata® olive oil
- 1 jar Bogador® capers
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Preparation
1h 20 mins
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- Cut the cod into not very large pieces.
- Desalt the cod Langa by changing the water every 12 hours for a total of three times.
- Dry the pieces of cod Langa with a napkin and dust them with flour.
- Heat enough Sierra de Gata® olive oil and fry the pieces of cod Langa until they brown a little.
- Slice the onion and sauté it until it becomes transparent.
- Add the Pure In® tomato puree to the onion.
- Once the sauce is ready, place the pieces of cod skin-side down to cook.
- After a few hours, add the pitted Excelencia® green olives and Bogador® capers.
- After approximately 8 hours, place the La Riqueza Española® bell pepper on top and sprinkle with finely chopped parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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