Bakalao a la vizcayna

Category : International Cuisine

Author : jun

Hits : 1956

Rating :

(2.94)

Date : 21/03/2004

Ingredients:

2 big pieces bacalao (dried salted cod) or, as substitutes, dried salted lapu-lapu or barracuda
Flour
1 cup olive oil
4 potatoes, pared and quartered
1 big head garlic, minced
1 medium onion, sliced
3 medium tomatoes, chopped finely
Water
1 big can tomato sauce
2 cups garbanzos (chick peas), cooked
4 bell peppers (red and/or green), cut into strips
Salt to taste

Instructions:

Soak the bacalao overnight. Drain. Boil the fish, then flake, discarding bones. Sprinkle flour over the flaked fish, then fry in olive oil. Fry the potatoes to golden brown. Set aside.

Saute garlic, onions, and tomatoes in olive oil. Add a little water and simmer for two minutes. Pour in the tomato sauce and one cup water, and bring to a boil. Add the fish, garbanzos, and pepper strips, stirring. Then put in the fried potatoes. Add more olive oil and salt, if necessary.

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