Bacalao a la Vizcayna is a spanish dish. It is basically sauteed salted fish that is popularly known as a staple food during the Lentewn season.
Ingredients:
half a kilo of dried and salted bacalao (dried salted cod fish)
1 tbsp flour
half a cup olive oil
5 cloves minced garlic
1 medium chopped onion
2 medium chopped tomatoes
half a cup of water
200g tomato sauce and 1 cup canned garbanzos
2 medium red bell peppers, cut into strips
pepper grounded and salt
2 medium cubed potatoes
Procedure:
1. Soak the dried fish in water for at least 1 hour and drain out the excess water. Afterwards, boil the fish, drain and set aside. When cool enough to handle, flake and discard the bones of the fish and then set aside.
2. Sprinkle flour over flaked fish, then fry it in olive oil until light brown in color. Afterwards, set it aside.
3. Sauté garlic, onions, and tomatoes. Add water and simmer the mixture for 2 minutes. Pour in tomato sauce and bring to a boil.
4. Add prepared fish, garbanzos, and pepper. Season with salt and pepper
5. Add fried potatoes and simmer.
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