Bacalao à la Vizcaina
| Key Information | |
|---|---|
| Time | 40 min |
| Difficulty | Medium |
| Product | Cod Clipfish |
| Type of dish | Casserole Main course |
| Occassion | Dinner party |
| Season | All year |
| Cooking method | Boiled |
| Type of Cuisine | Spanish |
| Portions | 4 |
Photographer: Alf Börjesson
- Remove skin and bones from the fish and cut into regular- sized pieces.
Heat olive oil in a pan, sauté onions and stir in tomato purée. - Add pieces of fish, tomatoes, chilli and bell peppers in layers in the sauce.
- Bring to a boil and simmer over low heat until cooked, about 20 minutes.
- Serve with boiled potatoes or bread.
- Potatoes may be cut into slices and add in the pan together with the fish, tomatoes and bell peppers. Then you will need about one hour for cooking.