This Grandmother's recipe for cod Viscaína style has been the secret of my family every Christmas. I share it because it's really delicious and typical to eat at that time of year. It will also be useful for Lenten dishes.
Learn more about Lorenza Ávila
Ingredients10 portions
Preparation
A day before cooking, soak the cod in cold water. The water is changed at least 4-5 times to remove the excessive salt flavor.
Put the chopped garlic in a large saucepan with olive oil.
Add the pieces of cod and fry it. Set aside in a platter and crumble the cod. (Note: the cod is fried raw, it is not cooked in water)
In the oil in which the cod was fried, add the tomato puree and cook for 15 minutes stirring with a spoon.
Return the cod to the saucepan and cook another 5 minutes.
Cut the cooked potatoes in snall squares,
Add the potatoes, olives, capers and peppers (previously cut into small squares).
Cut the pasilla chile (without seeds and clean) into pieces and cook in water with vinegar.
Put the chili with a little water in the blender and fry with a little oil in a saucepan.
Add the chili to the cod and cook everything over low heat for 20 minutes, stirring from time to time to avoid burning.
Add the pepper and the chopped parsley.
Rectify the seasoning (be careful with the salt because the cod is already quite salty).
Serve in a platter, and drizzle olive oil on top.
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