Recipe information
Ingredients for - Bacalao a la Vizcaina (Basque-Style Codfish Stew)
2. Potatoes, sliced thick - 4 medium
8. Roasted red bell peppers, drained - 1 (4 ounce) jar
How to cook deliciously - Bacalao a la Vizcaina (Basque-Style Codfish Stew)
1. Stage
Soak salted codfish in about 2 quarts of water, changing the water three times over the course of 8 hours. Drain, then cut codfish into bite-sized pieces.
2. Stage
Layer 1/2 of each ingredient in a pot in the following order: potatoes, codfish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place bay leaf on raisins, then pour 1/2 of the tomato sauce and 1/2 of the olive oil over top. Repeat layers in the same order, skipping bay leaf. Pour water and white wine over top; do not stir.
3. Stage
Cover and bring to a boil over medium heat. Reduce the heat to medium-low and simmer until potatoes are tender, about 30 minutes. LatinaCook