Bacalao Veracruz Recipe
Ingredients
| 1 pound salt codfish | ||
| Herb bouquet (bay, parsley, thyme) | ||
| Garlic | 1 Clove (5gm) | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Onion | 1 , chopped | |
| Butter | 1 Tablespoon | |
| Tomato puree | 1 Cup (16 tbs) | |
| Pimientos | 2 , chopped | |
| Green chilies | 1 Can (10oz), chopped | |
| Green olives | 1/4 Cup (16 tbs), chopped | |
| Capers | 1 Tablespoon | |
Directions
Freshen codfish by soaking in cold water for 3 to 4 hours.
Drain and cook in fresh water to cover, to which herb bouquet has been added.
When tender, drain, but reserve stock.
Crush garlic with the flat of a knife and cook in olive oil until golden.
Remove garlic.
Cut codfish into pieces, removing any bone, and lightly brown in garlic oil.
In the meantime, cook onion in butter until wilted, add tomato puree, 1 cup of fish stock, the pimientos, chilies, and olives.
Simmer for 10 minutes; then add capers and combine with the codfish.
Serve with crusty bread.
Drain and cook in fresh water to cover, to which herb bouquet has been added.
When tender, drain, but reserve stock.
Crush garlic with the flat of a knife and cook in olive oil until golden.
Remove garlic.
Cut codfish into pieces, removing any bone, and lightly brown in garlic oil.
In the meantime, cook onion in butter until wilted, add tomato puree, 1 cup of fish stock, the pimientos, chilies, and olives.
Simmer for 10 minutes; then add capers and combine with the codfish.
Serve with crusty bread.
Chef
