BACALAO VIZCAYA (Vizcaina) | Searching4Zen

Ingredients

• 1 kilo tomato. Preferably Roma, although any kind of red tomato will work.
• 1 head of garlic, peeled (or at least 4-5 cloves)
• 2 medium or 1 large white or yellow onion. Even red onions are fine.
• Raisins to taste, like a small handful. Entirely optional.
• 200 grams almonds (or more), slivered. Or peeled and left whole.
• Capers (optional)
• 200 grams green olives. I prefer the olives which still have the seeds, because it takes people longer to eat. If using seeded olives, use less.
• Italian parsley to taste
• Pimento (canned is OK) or a Hungarian yellow pepper (chile güero), cut into strips. If using fresh, then cook it with the sofrito.
• Rosemary, bay leaf, oregano
• 1 glass of brandy
• Olive oil
• .75 kilo new potatoes (optional)
• After the final bath, drain the water again.
• Add fish to boiling water, and cook for about 20 min. Drain and discard all of the water except for 1 cup.
• Flake the fish. Get rid of any bones and weird matter.
• Cook the almonds lightly in a small amount butter, and then slightly toast them.
• Optional step. Boil and peel new potatoes, and add them to the mix.
• Main Dishes