Bacalao – Stewed Codfish

By Wild Chef Anders Klint on 2014.03.15 In Dinner Fish and seafood


1 medium-size (about 8 ounces) dry salted codfish
1 onion cut into round slices
6 potatoes cut in slices
1 (8 ounce) can tomato sauce
2 cloves garlic, minced
1 red pepper, chopped
¼ cup olive oil
1 sprig Chinese parsley (Cilantro)
Soak codfish overnight in cold water overnight. Drain water and add fresh cold water. Boil codfish for 1/2 hour. Pour out water. Fry codfish, onion, garlic, red pepper and tomato sauce in hot oil. Simmer for 1/2 hour. Add parsley.

bacalao dried

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