Name: Recipe for Bacalao a la Vizcaína
Prep time: 138 min
Cook time: 90 min
Yield: 12
Cuisine: Internacional
Ingredients: 1.5 kilos dried cod, desalted and shredded; 1 kilo tomato, whole, roasted; 2 white onions, finely chopped; 1 cup garlic, in brine; 1 bunch fresh parsley, finely chopped; 1 cup green olives, boneless; 1 cup capers, whole; 1 liter extra virgin olive oil; 1 kilo new potatoes, cooked; 250 grams almonds, peeled; grain salt; 1 cup güero chile, whole; 1 cup red bell pepper, canned, chopped; salt; baguette, sourdough, to accompany

Preparation

48 mins

1h 30 mins

Low

Soak the cod in a bowl of water one day before and change the water every 4 hours. Strain and set aside. Boil the cod in a pot of water for 10 to 15 minutes. When cooked, shred and set aside.