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Cod Fish a la Vizcaina- Bacalao a la Vizcaina     
by Cuban Cook

Bacalao a la Vizcaina               Serves: 4  

Notes: A traditional recipe from the Basque region of Spain very popular in Cuba



Soak codfish overnight. The next day change water and cook until tender. Divide into large pieces. Place potatoes at the bottom of a shallow casserole, cover with fish, onion rings, crushed garlic, strips of green pepper, water, wine, oil, tomato sauce and red peppers ground with their liquid. Simmer over medium heat until potatoes are cooked. Garnish with red peppers and fried bread.


1 lb. codfish
1 lb. potatoes
1 large onion
1 green pepper
3 cloves garlic
1/3 cup oil
 1/3 cup water
1/3 cup dry wine
1 tsp. vinegar
1 can tomato sauce
1 cup can red peppers

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