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Traditional Bacalao a la Vizcaina

50 mins
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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.
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Ingredients

12 portions
  • 2 kilos cod, Langa® *
  • 2 kilos saladette tomatoes, roasted, peeled and chopped
  • 1 can mashed tomatoes, Nature® *
  • 4 onions, chopped
  • 4 cloves garlic
  • 2 cans Bell pepper, Pasiega® *
  • 1 can green olive, Excellence® *
  • to taste parsley, chopped
  • to taste 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.

TIPS

Cook the cod and crumble it a day before. You put half a teaspoon of sugar to remove the acid.

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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 USDA
Rate this tip
Ratings (11)
Manuel Cahuantzi Xicohtencatl
23/12/2019 11:30:48
Me pareció excelente práctica y rapida de preparar
Sergio morales
27/11/2019 14:55:39
Excelente receta !!
Gisela Valle Flores
19/12/2018 11:36:44
Deliciosa
Lucia Lombana
22/11/2018 11:00:08
Así lo hago desde mi abuela queda delicioso.
Lourdes Carretero Polo
31/10/2018 16:12:38
Yo le agrego papas en cuadritos
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