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Cooked by: Chef / Ethnicity: Spanish cuisine / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: De-seed and soak the chile peppers, When soft, blend into a paste and sieve.
Puree the peppers with 2 hard boiled eggs yolks to make a medium thick sauce.
Poach the cod. Remove bones and skin. Flake into large pieces.
In some oil stew the onions, garlic, ham and parsley.
Add mixture to cod in a baking tray.
Pour over the chile pepper sauce.
Cover and bake until hot.
Contributor: Sophie Grigson
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Bacalao espanol (spanish cod) Inherited from Spain, this codfish dish is a favorite of the
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Drain and shred the fish. Saute the onion in the oil until it is
softened. Add codfish and saute a few more minutes.
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