Traditional Bacalao Navideño

Name: Traditional Bacalao Navideño
Prep time: 90 min
Cook time: 90 min
Yield: 15
Cuisine: Española
Ingredients: 1 1/2 kilos cod Langa; 1 jar Pure In® tomato puree; 780 grams red pepper La Riqueza Española®; Sierra Gata® olive oil; 1/2 kilos little potatoe; 340 grams excellence olive green bone®; 345 grams long chili Bogador®; 1 jar Bogador® capers; parsley; 5 cloves garlic

1h 30 mins

Half

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Mónica Villalón Alexanders

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Delicious recipe for cod in Biscay. Prepare it one day that you want to show off with your culinary skills and you will see that you will impress everyone since it is delicious.

Ingredients

15 portions

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Preparation

To eliminate the excess salt of the cod, two days before soak the Langa cod in cold water and change it at least four times.

Crumble the Langa cod, check well that it does not have thorns and reserve.

Grind the Pure In® tomato puree with the La Riqueza Española® pepper.

In a large pot pour two fingers of Sierra de Gata® olive oil and fry five garlic cloves until golden brown, remove.

Empty the Pure In® tomato puree and the grinded Spanish La Riqueza® pepper, cook 10 minutes or until moving with a wooden shovel you can see the bottom of the casserole.

Add the Langa cod and integrate it into the mixture with circular movements, cook for 5 more minutes.

Add the cooked potatoes and green olives without bone Excellence®, cook two more minutes before adding the long peppers Bogador® (to taste) and capers Bogador®, integrate everything and cook 5 minutes more or until it starts to boil. Check the salt

Finish sprinkling parsley.