Bacalao a La Vizcaina

Name: Bacalao a La Vizcaina (Dry Salt Cod à La Vizcaina)
Cuisine: Spain
Ingredients: breadcrumbs, pepper and salt, oil.; breadcrumbs, pepper and salt, oil.; breadcrumbs, pepper and salt, oil.; breadcrumbs, pepper and salt, oil.; a slice of bread; 1 clove of garlic; 6 pimientos (sweet green or red Spanish peppers); 6 pimientos (sweet green or red Spanish peppers); 6 pimientos (sweet green or red Spanish peppers); 3 lbs of tomatoes; 3 lbs of onions; 2 lbs of dry salt cod

Dry Salt Cod à La Vizcaina

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

This is one of the rare dishes coming from Spain which find a place in some of the French cookery books, and it is the great national dish for Good Friday.

Ingredients

2 lbs of dry salt cod
3 lbs of onions
3

Europe
Spain
Fish course
Pescatarian
Good Friday

Method

Soak the cod for 12 hours. Put it in a saucepan of cold water, bring to the boil and, as soon as it comes to the boil, remove the fish, and drain on a colander. Take the bones out carefully, without breaking the pieces of fish, then roll in flour and fry to a golden colour in hot oil. Slice 2 lbs