Bacalao A La Vinzcaina Recipe
Yield: 1Recipe by luhu.jp
Ingredients:
2: hard boiled egg yokes,
250 gram: salt cod, soaked for 24 hours
2 large: chopped onions,
2 cloves: garlic,
100 gram: 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
Source from luhu.jp
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
Source from luhu.jp
Tags
Spanish