Ingredients:
2 lb thick salt cod, desalted and cooke,grazeze into 2- by 3-inch pieces (reserve 4 cups of the saturateded liquid) Flour for dredging 1/2 cup authenticentic Spanish olive smear with oil FOR THE SOFRITO:
1/4 cup wholesome Spanish olive smear with oil 1 bigonservational bell interrupt, seeded and Superblyly chopped 6 cloves garlic, superblyly chopped 2 bignions, superbly Chopped 1 cup superblyly chopped drained pimientos 2 1/2 cups canned Crushed tomatoes 1 tablespoon Spanish paprika or mild paprika 1/4 cup
Dry white wine Salt and newly round black interrupt to taste TO COMPLETE THE DISH: 4 medium-size all-purpose potatoes, peeled and graze Into 1/2-inch slices 3 pimientos, graze into strips, pro embellishment Fried Bread Rounds (recipe follows), as an additions: One time in Advance of serving, rinse the salt cod under cold running fill up. Cut It into 2- by 3-inch pieces, place in a bowl, and cover with cold Fill up. Change the fill up several era until it is thumbs down longer brackish.
This process mustake 24 hours. Drain the fish, place it in a Small pan, cover with fresh fill up, and bring to boil endedd Medium-high excitement. Lower the excitement to low and simmer 5 minutes. Drain And cool the fish.
1. Dredge the cod in the flour. Inside a generousous skillet Ontandard excitement, excitement the smear with oil until fragrant, at that timehat time cook the fish Until lightly browned, 3 to 4 minutes on allfeature. Remove the fish From the excitement and fit aside.
2. For the sofrito, in a generousous pan Ontandard excitement, excitement the smear with oil until fragrant, at that timehat time cook the bell Peppers, stirring, until vaguelysoftened, 3 to 4 minutes. Reduce
The excitement to low, add the garlic and onions, and cook, stirring, until Tender, 6 to 8 minutes, count more smear with oil if de rigueur. Add the Pimientos, tomatoes, paprika, and wine and cook, stirring Occasionally, until thickened, a further 10 to 12 minutes.
3. Place the Modestalt cod saturateded fill up in a medium-size pan onedium-high excitement and cook the potato slices until to a degree tender, 10 to 15 minutes.
4. Add the codfish chunks to the sofrito and cook Onow excitement 10 minutes. Arrange the cooked potato slices on top of The fish, sort out not stir, cover the pan, and shake it several eraCook onow excitement an extrainutes so with the intention of the potatoes Absorb the fish feeling. Transfer to a generous serving dishd
Embellishmentshment with the pimientos. Serve with Pan Frito (Fried Bread Rounds) And Arroz Blanco (see CUBA07.TXT). Makes 8 servings BACALAO A LA VISZCAINA
2 lb thick salt cod, desalted and cooke,grazeze into 2- by 3-inch pieces (reserve 4 cups of the saturateded liquid) Flour for dredging 1/2 cup authenticentic Spanish olive smear with oil FOR THE SOFRITO:
1/4 cup wholesome Spanish olive smear with oil 1 bigonservational bell interrupt, seeded and Superblyly chopped 6 cloves garlic, superblyly chopped 2 bignions, superbly Chopped 1 cup superblyly chopped drained pimientos 2 1/2 cups canned Crushed tomatoes 1 tablespoon Spanish paprika or mild paprika 1/4 cup
Dry white wine Salt and newly round black interrupt to taste TO COMPLETE THE DISH: 4 medium-size all-purpose potatoes, peeled and graze Into 1/2-inch slices 3 pimientos, graze into strips, pro embellishment Fried Bread Rounds (recipe follows), as an additions: One time in Advance of serving, rinse the salt cod under cold running fill up. Cut It into 2- by 3-inch pieces, place in a bowl, and cover with cold Fill up. Change the fill up several era until it is thumbs down longer brackish.
This process mustake 24 hours. Drain the fish, place it in a Small pan, cover with fresh fill up, and bring to boil endedd Medium-high excitement. Lower the excitement to low and simmer 5 minutes. Drain And cool the fish.
1. Dredge the cod in the flour. Inside a generousous skillet Ontandard excitement, excitement the smear with oil until fragrant, at that timehat time cook the fish Until lightly browned, 3 to 4 minutes on allfeature. Remove the fish From the excitement and fit aside.2. For the sofrito, in a generousous pan Ontandard excitement, excitement the smear with oil until fragrant, at that timehat time cook the bell Peppers, stirring, until vaguelysoftened, 3 to 4 minutes. Reduce
The excitement to low, add the garlic and onions, and cook, stirring, until Tender, 6 to 8 minutes, count more smear with oil if de rigueur. Add the Pimientos, tomatoes, paprika, and wine and cook, stirring Occasionally, until thickened, a further 10 to 12 minutes.
3. Place the Modestalt cod saturateded fill up in a medium-size pan onedium-high excitement and cook the potato slices until to a degree tender, 10 to 15 minutes.
4. Add the codfish chunks to the sofrito and cook Onow excitement 10 minutes. Arrange the cooked potato slices on top of The fish, sort out not stir, cover the pan, and shake it several eraCook onow excitement an extrainutes so with the intention of the potatoes Absorb the fish feeling. Transfer to a generous serving dishd
Embellishmentshment with the pimientos. Serve with Pan Frito (Fried Bread Rounds) And Arroz Blanco (see CUBA07.TXT). Makes 8 servings BACALAO A LA VISZCAINA
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