Bacalao a la vinzcaina

1

Ingredients

Quantity Ingredient
2 hard boiled egg yokes
250 grams salt cod (soaked for 24 hours)
2 larges chopped onions
2 cloves garlic
100 grams chopped serrano ham
parsley

Directions

3-4 dried choricero chiles

De-seed and soak the chile peppers, When soft, blend into a paste and sieve.

Puree the peppers with 2 hard boiled eggs yolks to make a medium thick sauce.

Poach the cod. Remove bones and skin. Flake into large pieces In some oil stew the onions, garlic, ham and parsley.

Add mixture to cod in a baking tray.

Pour over the chile pepper sauce.

Cover and bake until hot.

Contributor: Sophie Grigson

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000

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