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Bacalas a la Viscaina

(Fish) - (Joe Tilden's Recipes For Epicures)







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











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