Codfish a la Vizcaina

Name: Codfish a la Vizcaina (Bacalao a la Vizcaína)
Yield: Serves 4 to 6
Cuisine: Puerto Rican
Ingredients: 2 onions, peeled and thinly sliced; 1 pound potatoes, peeled and very thinly sliced; 1 pound dried, salted codfish fillets; 1 pound dried, salted codfish fillets; 2 canned pimientos, chopped; ½ cup olive oil; ½ cup water; ½ cup tomato sauce; ½ cup seeded raisins; 1 tablespoon capers; ¼ cup olives, stuffed with pimientos; ¼ cup olives, stuffed with pimientos; 2 cloves garlic, peeled and crushed; 1 bay leaf

Bacalao a la Vizcaína

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

1 pound dried, salted codfish fillets

Americas
Fish course
Pescatarian
Gluten-free
Puerto Rico
Caribbean

Method

Soak codfish in water to cover for 4 hours. Drain well and boil rapidly in 2 quarts (8 cups) water for 15 minutes. Drain, discard skin and bones, and shred flesh.