Elda Benassini

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Recipe

Cod to the Vizcaina Mamica

Name: Cod to the Vizcaina Mamica
Prep time: 60 min
Cook time: 60 min
Yield: 10
Cuisine: Española
Ingredients: 3 kilos Langa® cod, with skin and thorns; 2 kilos tomtato, large, mature, roasted, peeled and chopped; 1 jar Nature In® tomato puree; 2 onions, finely chopped; 1 head garlic, peeled; 1 1/2 cups Sierra Gata® olive oil; 780 grams bell pepper La Riqueza Española®; 1 jar Excelencia® pepper stuffed olive; 8 potatoes, cooked and sliced; 1 tablespoon sugar

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Elda Benassini

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Rich and delicious cod in Biscay, ideal for the Christmas season.

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Ingredients

10 portions

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Preparation

The Langa cod is soaked in water in the lower part of the refrigerator, changing the water 3 times a day for 2 days, until it desalts.

Put a little water to boil and put the cod to a boil, is removed, it removes the skin and thorns trying not to break down, save a little of the skin and broth.

In Sierra Gata® olive oil fry the garlic to brown and remove, onion is fried to color, add the tomato, a can of ground peppers, a spoonful of sugar to remove the acidity of the tomato and mashed of Tomato Nature In® and let it season for at least 2 hours in soft heat until it changes color and is well fried, no salt is added since the cod is salty.

Finally, peppers Excelencia® are added, the slices of red pepper La Riqueza Española® with its juices, sliced potatoes and cod.