What I miss about Miami...

"Bacalao a la Vizcaina"*

1 lbs salted codfish
2 tbsp olive oil
1 potato cut in ¼ inch cubes
2 cups sofrito (this is Cuban style, folks - otherwise used 2 yellow onions sliced finely, 2 cloves garlic, minced, and chopped plum tomatoes for Basque-style)
¼ cup dry white wine
½ cup water

1. Soak codfish in bowl of water overnight
2. Boil codfish in water for 30-45 minutes or until salt has been removed from fish
3. In frying pan heat oil and cook garlic and onions until translucent, then potatoes and fish
4. Combine sofrito, wine, and water in bowl and pour over potatoes
5. Cook for 20 minutes or until potatoes are tender

Cooking time: 1 hour
Serves: 4

*WWW Cuban bacalao recipe, credit to Raul.

Note: Spaniards add capers, olives and julienned red pepper to their cooked bacalao. Serve over white rice.

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