Bacala ala vizcaina

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Recipe by: tricha

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Soak bacala for 48 hours in
Cool water, changed daily
4 tb Extra virgin olive oil
2 Spanish onions, cut into
1/2 Inch slices
6 Cloves garlic, thinly
Sliced
8 Ancho chilies (or chilies
Choriceros), stemmed, seeded
And cut into fine
Julienne
2 Green apples, peeled, seeded
Cored and cut into 1/2inch
Dice
2 c Tomatoes, chopped with seeds
And juice
1 sl Baguette
2 lb Bacala (soaked 2 days), cut
Into 2inch cubes
1 bn Italian parsley, finely
Chopped to yield 1/4 cup

Preheat oven to 400 degrees F.

Heat oil in a 12 inch saute pan until smoking. Add onions, garlic,
chilies and apples and cook until soft and golden, about 8 to 10
minutes. Add tomatoes and bread and bring to a boil. Season with salt
and pepper and place in a blender and process until smooth. Place
sauce in crockery pan. Place bacala pieces into sauce and place in
oven. Cook 20 to 25 minutes. Remove, check for seasoning, sprinkle
with parsley and serve.

Yield: 4 servings as main course

MEDITERRANEAN MARIO SHOW #ME1A28