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Lorenza

Lorenza Avila
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Recipe of Cod to the Vizcaina
Recipe

Cod to the Vizcaina

50 mins
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A typical dish at Christmas in Mexico. This Cod recipe will be a success.
Learn more about Lorenza Avila

Ingredients

12 portions
  • 2 kilos cod Langa
  • 2 kilos saladette tomatoes, roasted, peeled and chopped
  • 1 jar Nature In® tomato puree
  • 4 onions, chopped
  • 4 cloves garlic
  • 2 jars Bogador® pepper
  • 1 can Excellence Olive Green®
  • parsley, minced
  • Sierra Gata® olive oil
  • 1 teaspoon sugar

Preparation

The Langa cod is rinsed in cold water and soaked by changing 3 times the water so it is not salty. It is cooked with the water in which it was soaked until it begins to bubble. Cover and reserve outside the fire.
Put in a saucepan enough olive oil Sierra Gata® and brown the garlic, remove. Right there the onion is fried and the fresh tomato is added, it is left to cook for a while.
Then add the tomato puree Nature In® and a jar of peppers Bogador® and let it season for at least an hour, put half a teaspoon of sugar to remove the acid and put the parsley.
The Langa cod is removed the spines with care not to undo the slices and put in the sauce, add the green olives Excelencia® and another bottle of peppers Bogador® and let it boil.

TIPS

The products we use are of the highest quality and you will find them for sale at La Europea.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (3)
Sofia Moreno
28/10/2013 17:19:30
delicioso y exquisito esta es una de las mejores recetas
Anonymous
11/12/2012 14:00:11
BACALO A LA VIZCAINA AMIGA !
Anonymous
11/12/2012 13:59:03
se me antoja el bacalaoo . IVESTIGANDO LA RECETA .YA LO COMPRE AHORA A PREPARARLO.. CREO QUE ES UNA DE LAS RECETAS MAS COMUNES ,ESPERO ME QUEDE DELICIOSOOO .!!!!

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