Bacalao a la Riojana Recipe
A traditional Spanish cod recipe, this bacalao recipe from José Pizarro is served with a vibrant pepper and tomato sauce.
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Ingredients
- 4 cod fillets, approx. 160g each
- 10 garlic cloves, peeled and finely sliced
- 1kg beef tomato
- 2 green peppers
- 2 red peppers
- olive oil
- sea salt
- 1 bunch of cress, to garnish
- 8 pickled green chillies, to garnish
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