BACALAO VIZCAYA (Vizcaina) | Searching4Zen

Name: 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)

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Experience the flavors of Vizcaya with this authentic Bacalao Vizcaina recipe, featuring salt cod, tomatoes, and almonds. Perfect for a special dinner.

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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)