Name: Traditional Bacalao a la Vizcaina
Prep time: 50 min
Yield: 12
Cuisine: Española
Ingredients: 2 kilos cod, Langa® *; 2 kilos Roma tomato, roasted, peeled, and chopped; 1 can tomato purée, Nature® *; 4 onions, chopped; 4 cloves garlic; 2 cans bell pepper, Pasiega® *; 1 can green olives, Excellence® *; parsley, chopped; olive oil, Sierra de Gata® *

Preparation

50 mins

Rinse the cod in cold water and soak it, changing the water 3 times so it won't be salty. Cook it with the water in which it was soaked until it starts to bubble. Cover and set aside off the heat and shred it.

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