"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Bacalao a la Vizcaina / Vizcaina-Style Codfish Recipe

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This recipe for Bacalao a la Vizcaina / Vizcaina-Style Codfish, by , is from Family and Food, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elys Mattar
Added: Friday, May 25, 2007


1 1/4 lb codfish
5 chopped onions
2 copped green peppers
8 mashed garlic cloves
1/4 cup extra virgin olive oil
3 large cubed potatoes
2 bay leaves
1/2 tsp. oregano
1/4 tsp. cumin
1/4 tsp. bijol
1, 8 oz can tomato sauce
2 chopped, ripe tomatoes
2 Tbs. tomato paste
1 Tbs. green olive juice (liquid olives are packed in)
1/4 cup water
1/4 cup vino seco (dry white cooking wine)
Juice of fresh-squeezed half lime
Pimento liquid (liquid pimentos are packed in)
Pimento for garnish
Salt to taste (may not need any)

Soak fish in water all day to eliminate excessive salt (change water several times). Saute onions and green peppers till soft in olive oil. Add garlic and saute garlic 30 seconds. Add rest of ingredients except for lime juice. Stir well and cover pot. Cook on medium heat 10 minutes, stirring frequently. Place codfish in pot. Reduce heat to low. Cover pot and simmer 20 minutes. Uncover pot. Raise heat to medium high. Add juice of 1/2 squeezed lime. Allow juices to reduce and become thick (a few minutes). Garnish each plate with pimentos. Serve hot over a bed of steamy, fluffy, white rice.

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