Dinner for 6

Bacalao Vizcaina

Name: Bacalao Vizcaina
Total time: 140 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 750 g salt cod; 1 1/2 kg tomatoes; 250 ml olive oil; 4 white onions sliced; 7 large garlic cloves finely chopped; 1 bunch flat-leaf parsley finely chopped; 750 g whole baby potatoes cooked until just soft and peeled; 175 g jar güeros chillies or pickled chillies; 60 g capers; 175 g jar olives stuffed with red peppers; 100 g almonds lightly toasted and chopped

Salt cod simmers with tomatoes, onions, garlic, potatoes, peppers, capers, olives, and almonds in a savory sauce.

$4.18per serving $$$

140 minstart to table

6servings

Mexican Dairy-free Gluten-free High-protein Family Dinners

Ingredients

750 g salt cod
1 1/2 kg tomatoes
250 ml olive oil
4 white onions sliced
7 large garlic cloves finely chopped
1 bunch flat-leaf parsley finely chopped
750 g whole baby potatoes cooked until just soft and peeled
175 g jar güeros chillies or pickled chillies
60 g capers
175 g jar olives stuffed with red peppers
100 g almonds lightly toasted and chopped

Steps

Cover the salt cod with cold water and soak it for 60 minutes, changing the water twice.
Drain the cod, place it in a pot, cover it with fresh water, and simmer for 10 minutes.
Heat the olive oil in a large Dutch oven over medium heat and cook the onions for 12 minutes.
Add the garlic and tomatoes, then simmer the sauce uncovered for 25 minutes.
Stir in the potatoes, chillies, capers, olives, and parsley, and simmer for 15 minutes.
Add the cod and cook gently for 10 minutes, then top with the toasted almonds.