Traditional Christmas Cod

Name: Traditional Christmas Cod
Prep time: 90 min
Yield: 15
Cuisine: Española
Ingredients: 1 1/2 kilos Langa® cod; 1 jar Pure In® tomato puree; 780 grams bell pepper La Riqueza Española®; Sierra Gata® olive oil; 1/2 kilos small potato; 340 grams Excelencia® pitted green olive; 345 grams Bogador® long chili; 1 jar Bogador® capers; parsley; 5 cloves garlic

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Delicious recipe for Bacalao a la Vizcaína. Prepare it on a day you want to impress with your culinary skills and you will see that you will impress everyone as it is delicious.

Reviewed by Editorial Team of Kiwilimón

Published: 29-11-2012

Preparation

1h 30 mins

Medium

To remove the excess salt from the cod, soak the Langa cod in cold water two days prior and change the water at least four times. Shred the Langa cod, making sure there are no bones, and set aside. Blend the Pure In® tomato puree with La Riqueza Española® bell pepper. In a large saucepan, pour two fingers of Sierra de Gata® olive oil and fry five garlic cloves until golden, then remove them. Pour the blended Pure In® tomato puree and La Riqueza Española® bell pepper, cook for 10 minutes or until you can see the bottom of the saucepan when stirring with a wooden spatula. Incorporate the Langa cod and mix it into the mixture with circular movements, cook for 5 more minutes. Add the cooked potatoes and Excelencia® green olives, cook for two more minutes before adding Bogador® long chilies (to taste) and Bogador® capers, mix everything and cook for 5 more minutes or until it starts to boil. Check the salt. Finish by sprinkling parsley.