Bacala ala vizcaina
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Soak bacala for 48 hours in | ||
| Cool water, changed daily | ||
| 4 | tablespoons | Extra virgin olive oil |
| 2 | Spanish onions, cut into | |
| ½ | Inch slices | |
| 6 | Cloves garlic, thinly | |
| Sliced | ||
| 8 | Ancho chilies (or chilies | |
| Choriceros), stemmed, seeded | ||
| And cut into fine | ||
| Julienne | ||
| 2 | Green apples, peeled, seeded | |
| Cored and cut into 1/2inch | ||
| Dice | ||
| 2 | cups | Tomatoes, chopped with seeds |
| And juice | ||
| 1 | slice | Baguette |
| 2 | pounds | Bacala (soaked 2 days), cut |
| Into 2inch cubes | ||
| 1 | bunch | Italian parsley, finely |
| Chopped to yield 1/4 cup | ||
Directions
Preheat oven to 400 degrees F.
Heat oil in a 12 inch saute pan until smoking. Add onions, garlic, chilies and apples and cook until soft and golden, about 8 to 10 minutes. Add tomatoes and bread and bring to a boil. Season with salt and pepper and place in a blender and process until smooth. Place sauce in crockery pan. Place bacala pieces into sauce and place in oven. Cook 20 to 25 minutes. Remove, check for seasoning, sprinkle with parsley and serve.
Yield: 4 servings as main course MEDITERRANEAN MARIO SHOW #ME1A28