Bacalao, Codfish a la Vizcaina Recipe

Description
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Ingredients:

4 cod fillets desalted and shredded
3 whole potatoes
2 tbsp olive oil
1/2 finely chopped onion
1/2 red pepper in strips
1 tbsp ground garlic
1/4 cup capers
1/4 cup raisins
1/2 cup tomato sauce
3/4 cup fish stock

Procedure:

Cook potatoes in salted water until tender, then slice. In a frying pan with olive oil saute the onion, red pepper, garlic, capers and raisins, sauté for 2 minutes, then add the tomato sauce, saute for one more minute and add the fish stock. Add the cod and cook over low heat for 18-20 minutes. Serve over the potatoes.