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