Category : International Cuisine
Author : jun
Hits : 2605
Date : 21/03/2004
2 big pieces bacalao (dried salted cod) or, as substitutes, dried salted lapu-lapu or barracudaFlour1 cup olive oil4 potatoes, pared and quartered1 big head garlic, minced1 medium onion, sliced3 medium tomatoes, chopped finelyWater1 big can tomato sauce2 cups garbanzos (chick peas), cooked4 bell peppers (red and/or green), cut into stripsSalt to taste
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.
Grapefruit keeps at room temperature for at least a week. For longer storage, refrigerate in a plastic bag or in the covered vegetable crisper.
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