Bacalao a la Viscaina
Bacalao a la Viscaina
1 pound salt cod, barracuda or talakitok
1 no.2 can or 2 cups stewed tomatoes
2 large onions, chopped fine
1 sweet red pepper, chopped fine
canned peas,drained
2 tbsps. flour
2 tbsps. salad oi
2 cloves minced garlic
4 tbsps. minced parsley
1 bay leaf (laurel)
1/3 teaspoon powered thyme
patis and pepper tp taste
mashed potato
Procedure:
Soak the fish overnight. Change the water once during that period. Place in a pan with water to cover. Simmer for 1 hour. Take the fish from the liquid and remove the bones form the meat. Place the fish on a hot platter and surround it with mashed potato and peas. Heat on ehalf of the oil and saute one onion, one clove of garlic and the bay leaf until the onion is golden yellow. Add the tomatoes, parsly, thyme, patis and pepper. Simmer for one hour. Strain through a coarse mesh sieve. Mix another tablespoon of oil with the flour until the mixture is smooth. Heat over a low flame, stirring constantly until brown. Pour it into the previously prepared sauce. Saute the last onion and clove of garlic in the remaining tablespoon of oil for 5 to 10 minutes. Add this with the red pepper to the rest of the sauce. Heat the whole sauce and pour it ver the codfish.