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Ilse Castrejón
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Mexican Style Vizcaína Cod

20 mins
50 mins
Low
4.333333
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Cod in Biscay has become one of the traditional Mexican recipes par excellence, especially in the Christmas season. A very tasty preparation, homemade and very simple to make.
Learn more about Ilse Castrejón

Ingredients

4 portions
  • 500 grams dry cod, desalted
  • 400 milliliters extra virgin olive oil
  • 6 güero ppeppers
  • 100 grams olive, green
  • 50 grams capers
  • 100 grams unsalted almond, peeled
  • 1 onion, finely chopped
  • 300 grams cambray potato, Cooked
  • 350 grams tomtato, finely chopped
  • 1 bunch fresh parsley, finely chopped
  • 5 cloves garlic, finely chopped
  • 15 grams salt
  • 7 grams black pepper

Preparation

Sauté the onion and garlic with the olive oil, when this seasoned add the tomato and then the cod, lower the temperature and then add the chilies, olives, capers, almonds and cambray chips.
We continue cooking, we rectify the seasoning and at the end we incorporate the parsley. Cook for approximately 50 minutes at low temperature.

PRESENTATION

Accompany with bread.

TIPS

Soak the cod from a day before, change the water two or three times to remove the salt from the fish.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (7)
Klaus Medrano Horta
23/12/2019 15:02:25
El bacalao se cose?
Karla Parra
06/03/2019 10:46:35
Inmejorable
Reyna García
03/01/2019 12:24:37
Deli delicioso 😋😋siempre lo preparo así !! Es la mejor receta a mi gusto !!
Lily Lopez
01/12/2015 08:29:49
A través de iOS WOW se ve riquísimo lo haré esta Navidad!!
Lorenza Avila
01/12/2015 08:19:34
Excelente receta!! Super facil y al punto!
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