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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Ingredients12 portions
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.
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