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Cod with vizcaina de la abuela

Covadonga Perez

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Recipe

Cod with Vizcaina de la Abuela

Name: Cod with Vizcaina de la Abuela
Prep time: 80 min
Cook time: 80 min
Yield: 15
Cuisine: Española
Ingredients: 1 package cod Langa, complete with skin and thorns; 1 jar Pure In® tomato puree; 10 kilos white onion, filleted; 340 grams excellence olive green bone®; 780 grams red pepper La Riqueza Española®; Sierra Gata® olive oil; 1 jar Bogador® capers; 1 clove garlic, finely chopped; parsley, to decorate; flour

1h 20 mins

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1 comments

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The cod to the vizcaína of the grandmother is the typical Spanish recipe of the grandmother. Ideal for any celebration but commonly used in the Christmas season. It's the best I've tasted!

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Ingredients

15 portions

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1 package cod Langa, complete with skin and thorns
1 jar Pure In® tomato puree
10 kilos white onion, filleted
340 grams excellence olive green bone®
780 grams red pepper La Riqueza Española®
Sierra Gata® olive oil
1 jar Bogador® capers
1 clove garlic, finely chopped
parsley, to decorate
flour

Preparation

Cut the bacalada into not very large pieces.

Desalinate the Langa cod by changing the water every 12 hours in total three times.

Dry the pieces of cod Langa with a napkin and pass them through flour.

Heat the olive oil Sierra de Gata® enough and fry the pieces of cod Langa to brown a little.

Filete onion and season it to be transparent.

Add the Pure In® tomato puree to the onion.

Once the sauce is ready, place the pieces of cod with the skin facing down so that they cook.

After a few hrs. add Excellence® boneless green olives and Bogador® capers.

After approximately 8 hrs. Place the Spanish Wealth Pepper® on top and sprinkle the finely chopped parsley.

PRESENTATION

Serve with the sauce and a little white rice.

TIPS

Accompany it with a glass of cold white wine and slices of baguette. The products we use are of the highest quality and you will find them for sale at La Europea.

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Cod with Vizcaina de la Abuela

Nutritional information

* Percentage of daily values based on a 2,000-calorie diet.

At the moment this recipe does not have the data of the Nutritional Information.

Information per 100gr. Portion, provided by

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Ratings (1)

Anonymous

16/12/2013 15:33:29

se ve muy rico de la receta se antoja yo también le pongo papitas cambray, almendra fileteada o picada horneada, cacahuate picado horneada o dorado sin aceite, pasitas pequeñas chiles gueros y cuando se le apaga como medio litro de vino blanco y que repose, queda delicioso