Bacalas a la Viscaina

Ingredients

• half a salt codfish
• one-half cup of olive oil
• two large onions cut in bits
• two large tomatoes cut up
• a little black pepper
• half an hour

Method

1. 1

   Soak half a salt codfish overnight.

2. 2

   Put in a saucepan one-half cup of olive oil and two large onions cut in bits.

3. 3

   When browned, add two large tomatoes cut up.

4. 4

   Stew slowly for fifteen minutes, adding a little black pepper.

5. 5

   Put in the fish picked to pieces and cook slowly for half an hour.

6. 6

   Serve on a platter, with some fried whole green peppers on top.

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 6. The excerpt below is the record exactly as published.

Bacalas a la Viscaina Soak half a salt codfish over night. Put in a saucepan one-half cup of olive oil, and two large onions cut in bits. When browned add two large tomatoes cut up. Stew slowly fifteen minutes, adding a little black pepper. Put in the fish picked to pieces and cook slowly: half an hour

Cook this with the app: pantry check, scaling, and the assistant.