Bacalao a la Vizcaina (Puerto Rico)
Serves 4
Ingredients
Method
500 g. Salted Cod
400 g. Can Of Chopped Tomatoes
2 Red Bell Peppers, Chopped
1 Onion, Chopped
2 Garlic Cloves, Minced
60 ml. Olive Oil
Salt and Pepper to Taste
Soak the salted cod in cold water for at least 2 hours, or overnight if possible. Change the water occasionally to remove the excess salt.
Drain the cod and use your fingers to shred it into small pieces.
Heat the oil in a large pan over medium heat. Add the onion, garlic, and red bell peppers. Cook until the onion is softened.
Add the shredded cod and the tomatoes to the pan. Bring to a simmer and cook for about 20 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
Serve the bacalao hot, with a side of rice if desired.