Bacalao a la Vizcaina

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a piece of salt cod, cut it in pieces about three inches long and soak them in cold water for twelve hours; if by that time it is still hard, boil it for a few minutes so that you can remove the bones easily, but without the fish falling to pieces.

Chop finely some onions (say two or three for about one pound and a half of salt cod) and cook them in olive oil till they are well coloured; grill three or four tomatoes and pass them through a colander. Mix the purée thus obtained with the onions and cook a little while together; then put in the pieces of cod and cook on a slow fire for about fifteen to twenty minutes.

Open a tin of red sweet peppers (pimentos) which are better for this dish than fresh ones, and drain them well. Dispose your pieces of cod together with the purée of onions and tomatoes in the serving dish, put two or three sweet peppers on the top (cold, such as they are) and garnish with fried bread.