Bacalao a la vizcaína Mexican salt cod stew
Details
- Servings: 22
- Diet: Low-Carb
- Meal: lunch, dinner
- Dish: main course
Cuisine
- mexican
Ingredients
- 750g salt cod
- 1.5kg tomatoes
- 250ml olive oil
- 4 medium white onions, sliced
- 7 large garlic cloves, finely chopped
- 1 small bunch of flat-leaf parsley, finely chopped
- 750g whole baby potatoes, cooked until just soft and peeled
- 175g jar güeros chillies or pickled chillies, reserve some of the pickling brine
- 60g capers
- 175g jar olives stuffed with red peppers
- 100g almonds, lightly toasted and chopped
Instructions
Bacalao a la vizcaína (Mexican salt cod stew) serves 22 original recipe by BBC Good Food.
Organization Tags
Tags easily organize your Recipe Library
Comments
Comments