Bacala Ala Vizcaina Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
Soak bacala for 48 hours in,
Cool water, changed daily
4 tbsp: 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 cup: Tomatoes, chopped with seeds
And juice,
1 slice: Baguette,
2 lbs: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Molto