Bakailao Frijitua Tomatearekin

Name: Bakailao Frijitua Tomatearekin (Fried Salt Cod with Tomato)
Cuisine: Spain
Ingredients: 1 kg (2 lb 4 oz) salt cod, soaked in cold water for 48 hours, changing the water four times; 1 kg (2 lb 4 oz) salt cod, soaked in cold water for 48 hours, changing the water four times; seasoned plain (all-purpose) flour, to coat; olive oil, for deep-frying; 2 tablespoons chopped parsley; 100 ml (3½ fl oz) olive oil; 1 large brown onion, sliced; 3 garlic cloves, finely sliced; 3 bay leaves; 3 × 400 g (14 oz) tins chopped tomatoes; 1 kg (2 lb 4 oz) salt cod, soaked in cold water for 48 hours, changing the water four times

Fried Salt Cod with Tomato

Preparation info

6
Raciones

Difficulty
Easy

Appears in

MoVida Rustica

By Frank Camorra and Richard Cornish

Published 2009

About

FERDINAND MAGELLAN’S NAVIGATOR WAS A BASQUE CALLED JUAN SEBASTIÁN ELKANO, WHO FINISHED MAGELLAN’S VOYAGE AROUND THE WORLD AFTER MAGELLAN WAS KILLED IN THE PHILIPPINES. THERE’S A STATUE OF ELKANO IN GETARIA, OVERLOOKING BOTH THE PELOTA (BASQUE HANDBALL) COURT AND THE SEAFOOD RESTAURANT NAMED AFTER HIM. IT’S NOT SURPRISING THAT THE BASQUES COULD SAIL AROUND THE WORLD: THEY HAD ALREADY BEEN FISHING FOR COD IN THE ATLANTIC OCEAN SINCE BEFORE THE NORMAN INVASION OF ENGLAND AND HAD DEVELOP

Ingredients

Europe
Spain
Dinner
Pescatarian

Ingredients

Method