Traditional Bacalao a la Vizcaina

Name: Traditional Bacalao a la Vizcaina
Prep time: 50 min
Cook time: 50 min
Yield: 12
Cuisine: Española
Ingredients: 2 kilos of cod Langa® *; 2 kilos of tomato saladet roasted, peeled and chopped; 1 can of tomato puree Nature® *; 4 pieces of onion chopped; 4 cloves of Garlic; 2 cans of Bell pepper Pasiega® *; 1 can of green olive Excellence® *; to taste of parsley chopped; to taste of olive oil Sierra de Gata® *

50 minutes

Complex

12 servings

La Europea

A typical Spanish dish often made in Mexico for Christmas celebrations. With this recipe of traditional cod to Biscayne you will have left to suck your fingers.

Learn more about La Europea

Ingredients

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2 kilos of cod Langa® *
2 kilos of tomato saladet roasted, peeled and chopped
1 can of tomato puree Nature® *
4 pieces of onion chopped
4 cloves of Garlic
2 cans of Bell pepper Pasiega® *
1 can of green olive Excellence® *
to taste of parsley chopped
to taste of olive oil Sierra de Gata® *

Preparation

The cod is rinsed in cold water and soaked by changing it 3 times the water so it is not salty.

It is cooked with the water in which it is soaked until it begins to bubble. Cover and reserve outside the fire and crumble.

Put in a pan enough olive oil 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 puree and a tin of ground pepper and let it season for at least an hour, add the previously crumbled cod.

To finish, add the olives and the chopped parsley.