Bacala ala vizcaina

4 servings

Ingredients

Quantity Ingredient
Soak bacala for 48 hours in
Cool water, changed daily
4 tablespoons Extra virgin olive oil
2 Spanish onions, cut into
½ 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 cups Tomatoes, chopped with seeds
And juice
1 slice Baguette
2 pounds Bacala (soaked 2 days), cut
Into 2inch cubes
1 bunch Italian parsley, finely
Chopped to yield 1/4 cup

Directions

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

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