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





BABA À LA PARISIENNE BACHELOR'S BUTTONS facebooktwittergoogle_plusredditpinterestlinkedinmail

Feedback