Bacalao a la Viscaina
Bacalao a la Viscaina
Ingredients:
1 pound salt cod, barracuda or talakitok
1 No. 2 can or 2 cups stewed tomatoes
2 large onions, chopped fine
1 sweet red pepper, chopped fine
Canned peas, drained
2 tablespoons flour
4 tablespoons salad oil
2 cloves minced garlic
4 tablespoons minced parsley
1 bay leaf (laurel)
1/3 teaspoon powdered thyme
Patis and pepper
Mashed potato
Procedure on how to cook Bacalao a la Viscaina:
1. Soak the fish overnight.
2. Change the water once during that period.
3. Place in a pan with water to cover. Simmer for 1 hour.
4. Take the fish from the liquid and remove the bones from the meat.
5. Place the fish on a hot platter and surround it with mashed potato and peas.
6. Heat one half of the oil and saute one onion, one clove of garlic and the bay leaf until the onion is golden yellow.
7. Add the tomatoes, parsley, thyme, patis and pepper. Simmer for one hour.
8. Strain through a coarse mesh sieve.
9. Mix another tablespoon of oil with the flour until the mixture is smooth.
10. Heat over a low flame, stirring constantly until brown.
11. Pour it into the previously prepared sauce.
12. Saute the last onion and clove of garlic in the remaining tablespoon of oil for 5-10 minutes.
13. Add this with the red pepper to the rest of the sauce.
14. Heat the whole sauce and pour it over the codfish.