Name: Cod a la Vizcaina
Prep time: 50 min
Yield: 12
Cuisine: Española
Ingredients: 2 kilos Langa® cod; 2 kilos Roma tomato, roasted, peeled, and chopped; 1 jar Nature In® tomato puree; 4 onions, chopped; 4 cloves garlic; 2 jars Bogador® piquillo pepper; 1 can Excelencia® green olive; parsley, finely chopped; Sierra Gata® olive oil; 1 teaspoon sugar

Preparation

50 mins

The Langa cod is rinsed in cold water and soaked, changing the water 3 times so it won't be salty. It is cooked with the soaking water until it starts to bubble. It is covered and reserved off the heat. In a saucepan, a good amount of Sierra Gata® olive oil is heated, and the garlic is browned, then removed. In the same oil, the onion is sautéed and fresh tomato is added, and it is allowed to cook for a while.