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Bacalao (salt cod)
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| Artist: |
_ |
| Categories: |
Entrees, Seafood, Spanish, Western European |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 2
| lbs | Salt cod | | 1/4
| cup | Olive oil | | 2
| med | Onions | | 1
| small | Can tomato sauce | | 2
| cl | Garlic | | 1/2
| cup | Minced parsley | | 4
| oz | Sliced pimentos | | 1/2
| cup | Dry white wine |
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Procedures:
| 1 | Wash the cod, changing the water three or four times. | | 2 | Soak it overnight in water to cover. | | 3 | Drain. | | 4 | Cut the fish into 2-inch pieces. | | 5 | Place the pieces in cold water to cover, bring to boil, and drain well. | | 6 | Chop the onions and garlic and fry them, along with the drained pimentos, in olive oil. | | 7 | When the vegetables are tender stir in the tomato sauce, parsley and wine. | | 8 | Cover and simmer over very low heat for 30 minutes. | | 9 | Place the cod in the sauce and simmer, uncovered, 30 to 45 minutes, or until the fish flakes easily. | | 10 | Serves 4. wal |
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