Bacalao a la Vizcaína

by olivique

Bacalao a la Vizcaína

1 kg of thick cod fillets
4 sweet peppers
1 Small tomato
1 Medium sized onions
2 cloves of garlic
A couple table spoons of flour
Koroneiki Extra Virgin Olive Oil, The Olivique


Desalt the cod for 24 hrs in a deep bowl. Change water constantly.
Coat with flour and Koroneiki EVOO The Olivique Grind the pepper and tomatoes lightly fry the onion and garlic until it browns, make sure you ́ve sliced them into small cubes.
Add the grinded sauce, a pintch of salt and cook on a slow burn for 30 min.
Then add the cod with the skin facing down, put the lid on and let it cook for an extra 15-20 min.
Serve nicely, add some parsely and a little more Koroneiki The Olivique.


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