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Ilse Castrejón

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Delicious cod to the Vizcaína

50 min
40 min
Easy
96
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Cook this classic of the Christmas parties based on salt cod mixed with various ingredients such as chips, tomatoes, capers and güeros chiles. An irresistible combination of flavors that is ideal for a cake or simply as a main course.
Learn more about Ilse Castrejón

Ingredients

14 servings
  • 4 liters of Water
  • 1 kilo of cod
  • 1 kilo of tomato roast
  • 1/4 of Cup of olive oil
  • 4 cloves of garlic finely chopped
  • 1/2 piece of onion finely chopped
  • 1/4 of Cup of green olive whole
  • 1/3 of Cup of capers
  • 6 pieces of güero pepper in vinegar
  • 1/4 of Cup of parsley finely chopped
  • 2 cups of cambray potato cooked and cut in quarters
  • 1/4 of Cup of almond whole, without peel and toast
  • to taste of baguette cut to accompany

    Preparation

    Heat a pot with the water and cook the cod around 20 minutes.
    Blend the roasted tomatoes, with a little water to form a puree, strain and reserve.
    Heat a deep frying pan over medium heat with the olive oil, sauté the garlic, onion, add the tomato that you previously liquefied and cook a few minutes.
    Add the olives, capers, chilies, parsley, shredded cod and potatoes. Cook about 30 minutes over low heat. Add the almonds, rectify seasoning and serve with bread.

    PRESENTATION

    Serve the cod, decorate with fresh parsley and serve with a little bread.

    TIPS

    Dip the fish in water at least 1 to 2 days before. Change the water several times a day, so that the salt concentration decreases.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    159
    kcal
    7.9%
    Carbohydrates
    11.1
    g
    3.7%
    Proteins
    19.1
    g
    38%
    Lipids
    3.7
    g
    5.7%
    Fiber
    2.0
    g
    3.9%
    Sugar
    2.1
    g
    2.3%
    Cholesterol
    39.3
    mg
    13%
    Esha
    Rate this Tip.
    Ratings (5)
    Gracia Ortiz Ojeda
    02/01/2018 21:00:32
    He preparado está receta de bacalao desde hace tiempo. Dese el año 1972.y desde esa primera vez Todavía en la familia me piden la receta. Con sus variantes. Es exquisita. Gracias . Así preparo sus recetas y a veces no les tomo foto pero si las preparo.
    Francisco Téllez Melgoza
    30/12/2017 17:56:59
    Como la receta de Amelia
    Marisol Le Bert
    19/12/2017 19:33:32
    Fácil y rico
    Moises Aram
    17/12/2017 17:46:14
    Muy buena receta, felicidades!
    Maricarmen Mora
    12/12/2017 10:52:12
    Excelente

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