Bacalao, Codfish a la Vizcaina Recipe
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.
