Bacalao a la Vizcayna
Cooking Time: 25 minutes
Servings: 6-8
Fish » Main Courses » Filipino recipes
Recipe Language : English
Ingredients:
˝ k dried and salted bacalao (dried salted cod fish) or lapu-lapu (approximately 1 cup when shredded)
1 tbsp flour
˝ cup olive oil
5 cloves garlic, minced
1 medium onion, chopped
2 medium tomatoes, chopped
˝ cup water
1 200g tomato sauce
1 cup canned garbanzos, drained and peeled
2 medium red bell peppers, cut into strips
1 8g MAGGI Magic Sarap
salt to taste
2 medium potatoes, pared, cubed, and fried
Procedure
1. Soak the dried fish in water for at least 1 hour. Drain. Boil the fish, drain and let cool. When cool enough to handle, flake, discarding bones. Set aside.
2. Sprinkle flour over flaked fish, then fry in olive oil, until light brown in color. Set aside.
3. In the same oil, sauté garlic, onions, and tomatoes until limp. Add water and simmer for 2 minutes. Pour in tomato sauce and bring to a boil.
4. Add prepared fish, garbanzos, and pepper. Season with MAGGI Magic Sarap and salt to taste.
5. Add fried potatoes and simmer while continuously stirring for another 10 minutes. Serve while hot.
Sautéed salted fish dish originating from the Iberian Peninsula. A popular staple during Lenten fasts though a feast in itself
Preparation Time: 30 minutes plus 1 hour to soak dried fish
Recipe Details
Recipe Name : Bacalao a la Vizcayna
Recipe Chef Name : Del Monte Philippines
Recipe Course : Main Courses
Recipe Type : Fish
Recipe Cuisine : Filipino recipes
Recipe Diet :
Recipe Submitted By
Name : Mario Gamil
Town : Compostela Valley
Region : Mindanao - Philippines
Country : Philippines
Tel : 0920 705 4980
Email :
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