Mexican-style Bacalao a la Biscaia
Directly from Mexico, Bacalao a la Biscaia, a dish in the best Mexican style. How about it? Read the full recipe here!
8 small potatoes
Salt and pepper to taste
500 g ripe tomatoes
1 medium onion
2 garlic cloves
Directly from Mexico: Bacalao a la Biscaia. Shall we make it?
Allow the codfish to defrost. Boil for 3-5 minutes, drain and flake.
Boil the potatoes, seasoning the water with salt. Once cooked, drain, peel and cut the potatoes in halves.
Cut the tomatoes in half or into wedges. Grease a non-stick pan with olive oil and grill the tomatoes for 6-7 minutes. Blend and sieve the grilled tomatoes to obtain a smooth tomato sauce.
Heat 6 tablespoons of olive oil in a large frying or cooking pan and fry the finely chopped onion until soft. Add the finely chopped garlic, stir and cook for 1 minute. Add the grilled tomato sauce, season with a little salt and black pepper and cook for 7-8 minutes.
Stir in the flaked codfish and bring to the boil, then add the olives and capers (previously washed). Cook on low heat for 2-3 minutes to release the flavours. Stir in the boiled potatoes.
Finally, add the sliced roasted red pepper, oregano, plenty of chopped parsley and the güero, pepperoncini or jalapeño peppers. Check the seasoning. Cook for 5-10 minutes or until the tomato sauce has reduced.
Serve sprinkled with chopped parsley. Your Bacalao a la Biscaia is ready!