Name: Bacalao Vizcaína Style
Prep time: 35 min
Cook time: 15 min
Yield: 4
Cuisine: Mexicana
Ingredients: 2 cups traditional Prego® sauce; 1/2 cups yellow bell pepper, chopped; 4 tablespoons olive oil; 2 cloves garlic, finely chopped; 1/2 cups green olives; 1/4 cups capers; 2 tablespoons parsley, finely chopped; 400 grams cod, Skinless, boneless, salted and shredded; 4 new potatoes, boiled and cut into quarters; 4 tablespoons almonds, fried and chopped; 4 chiles, long

Preparation

20 mins

15 mins

Low

Sauté the bell pepper in hot oil, add the garlic and cook for 2 more minutes. Add the Prego® Traditional Sauce, olives, capers, parsley, cod, and potatoes.

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