Bacalao a la Vizcaina or Basque Style Cod Fish Stew

By carvalhohm2

Ingredients

• 1/2 cup olive oil
• 3 cloves garlic, fined chopped
• 2 bay leaves
• 2 medium onions, thinly sliced
• 4 oz. pimientos, drained and diced
• 2 T. stuffed green olives with pimiento, sliced
• 8 oz. tomato sauce
• 3 potatoes, cook until half way done and sliced
• 1 pound dry salted codfish fillets, soaked in cold water overnight and change water 3 times
• 2 packets Goya Sazon seasoning
• 3 hard boiled eggs, cut in quarters

Details

Adapted from youtube.com

Preparation

Step 1

Drain codfish and shred in small pieces.

Heat olive oil on medium-high heat. Add garlic and saute until softened. Stir in bay leaves and sliced onions a few minutes until onions are lightly browned. Add pimientos and olives and stir. Mix in tomato sauce, potatoes, codfish and sazon. Let it come to a boil and cook until potatoes are cooked thoroughly on medium-low for about 20 minutes. Add sliced eggs. Serve over white rice.