Sunday, August 12, 2007

Bacalao a la Viscaina

Bacalao a la Viscaina Recipe

- 1 pound salt cod, barracuda, or talakitok
- 1 No. 2 can or 2 cups stewed tomatoes
- 2 large onions, chopped fine
- 1 sweet red pepper, chopped fine
- Canned peas, drained
- 2 tbsps. flour
- 4 tbsps. salad oil
- 2 cloves minced garlic
- 4 tbsps. minced parsley
- 1 bay leaf (laurel)
- 1/3 teaspoon powdered thyme
- Patis and pepper to taste
- Mashed potato

- Soak the fish overnight. Change the water once during that period.
- Place in a pan with water to cover. Simmer for 1 hour.
- Take the fish from the liquid and remove the bones from the meat.
- Place the fish on a hot platter and surround it with mashed potato and peas.
- Heat one half of the oil and saute one onion, one clove of garlic and the bay leaf until the onion is golden yellow.
- Add the tomatoes, parsley, thyme, patis, and pepper. Simmer for one hour.
- Strain through a coarse mesh sieve.
- Mix another tablespoon of oil with the flour until the mixture is smooth.
- Heat over a low flame, stirring constantly until brown.
- Pour it into the previously prepared sauce.
- Saute the last onion and clove of garlic in the remaining tablespoon of oil for 5 to 10 minutes.
- Add this with the red pepper to the rest of the sauce.
- Heat the whole sauce and pour it over the codfish.

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