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| Bacalao a la Vizcaina (Basque Style Codfish Stew) |
"This Spanish-style fish stew from the Basque vicinity of Spain is a traditional peasant dish famous in all Spanish-talking nations (where each has given it their unique twist). For instance, in Mexico it's also made for Christmas, New Year's Eve, and Lent; in Puerto Rico it's miles a yr-round favourite however maximum loved in the course of Lent. This is one of the Puerto Rican versions."
Ingredients :
- 1 pound salted cod fish
- 4 potatoes, sliced thick
- 2 onions, sliced
- 4 tough-boiled eggs, sliced
- 2 teaspoons capers
- 2 huge cloves garlic, minced
- 1/four cup pitted inexperienced olives
- 1 (4 ounce) jar roasted pink bell peppers, drained
- half of cup golden raisins
- 1 bay leaf
- 1 (8 ounce) can tomato sauce
- half cup extra virgin olive oil
- 1 cup water
- 1/4 cup white wine
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 9H15M |
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- Soak the salted cod in about 2 quarts of water, changing the water 3 times over the route of eight hours. Drain and reduce the fish into chunk-length portions.
- Layer the 1/2 of each aspect inside the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted crimson peppers, and raisins. Place the bay leaf on top, then pour 1/2 the tomato sauce and half of the olive oil. Repeat with the last elements within the same order. Pour the water and white wine on pinnacle. Do now not stir.
- Cover and bring to a boil over medium warmness. Reduce heat to medium-low and simmer until the potatoes are gentle, approximately 30 minutes.
Notes :
- In Puerto Rico, this stew is generally served with a facet of white rice and/or boiled root vegetables like yucca, yautia, name and boiled inexperienced bananas. After plating, drizzle extra virgin olive oil over the whole lot and add a slice of avocado on the aspect. Another alternative is to serve with a aspect of 'Funche' (additionally in my recipes) which is just like polenta. YUMMMM!
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