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Sandy Daza Cooks This Classic Lenten Fish Dish For Holy Week

 

 

Bacalao a la Viscaina

  • Olive oil
  • Garlic
  • Onions
  • 1 bay leaf
  • Canned pimientos, sliced
  • Tomato sauce
  • Sliced potatoes
  • Garbanzos
  • Capers
  • Bacalao (cod)
  • Pitted green and black olives

 

1. Heat olive oil in a heavy pot.

2. Add chopped garlic, sliced onions, 1 bay leaf, and sliced pimientos.

3. Add tomato sauce and cook for a couple of minutes.

4. Add potatoes, garbanzos, and capers.

5. Add shredded bacalao. Pour a little water then mix together.

6. Turn off the heat and add the olives.

 

This recipe was featured in Casa Daza, Season 1 on Lifestyle TV