Bacalao a la vinzcaina
1
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | hard boiled egg yokes | |
| 250 | grams | salt cod (soaked for 24 hours) |
| 2 | larges | chopped onions |
| 2 | cloves garlic | |
| 100 | grams | chopped serrano ham |
| parsley | ||
Directions
3-4 dried choricero chiles
De-seed and soak the chile peppers, When soft, blend into a paste and sieve.
Puree the peppers with 2 hard boiled eggs yolks to make a medium thick sauce.
Poach the cod. Remove bones and skin. Flake into large pieces In some oil stew the onions, garlic, ham and parsley.
Add mixture to cod in a baking tray.
Pour over the chile pepper sauce.
Cover and bake until hot.
Contributor: Sophie Grigson
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