A typical Spanish dish frequently prepared in Mexico for Christmas celebrations. With this traditional cod a la vizcaína recipe, you'll be licking your fingers.
Rinse the cod in cold water and soak it, changing the water 3 times so it won't be salty.
Cook it with the water in which it was soaked until it starts to bubble. Cover and set aside off the heat and shred it.
In a saucepan, add plenty of olive oil and brown the garlic, then remove it. In the same oil, sauté the onion and add the fresh tomato, and let it cook for a while.
Then add the puree and a can of ground pepper and let it season for at least an hour, then add the previously shredded cod.
Finally, add the olives and chopped parsley.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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