Tuesday, February 09, 2016

Meatless Recipe for Lent - Bacalao a la Vizcaina - Salted Cod Fish Stew with Chickpeas

This is the Peruvian version of a Spanish dish.  My mother makes two versions of it, one with garbanzos and one with fried cubes of potatoes.  We used to eat it either on Ash Wednesday or Good Friday.   Since it is Lent, I will give you the recipe for the one using garbanzo or chickpeas.


Ingredients:

PREPARE THE DAY BEFORE:
1 lb. of salted codfish, that has been soaking in fresh cold water the day before.  Make sure to change the water at least three times during that period and keep in the refrigerator.  Then remove the bones and any skin that the fish may have.  Cut into chunks or strips.
1 lb. bag of dried garbanzo beans, soaked overnight and cooked.

1 large onion, diced
3 large garlic cloves, minced
Approximately 1 tablespoon Extra virgin olive oil
1 15 ounce can of tomato sauce.
1 small jar of pimento
Fresh minced parsley can be added at the end of cooking.

Heat a Dutch oven and add the oil.  Then add the onions and garlic and fry until the onion is cooked. Add the tomato sauce and bring to a simmering boil.   Add the fish and the garbanzos.  Cook on low heat for approximately a half an hour and then add the drained pimentos. Salt and pepper to taste.  Be careful not to over salt the stew.

Serve with cooked white rice and a salad.



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