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2004-10-20

Cod - Spanish Bacalao Casserole

27/02/2002 20:27:37

Spanish Bacalao Casserole, from the Basque country

INGREDIENTS:
600 g soaked Norwegian Bacalao fillets
2 garlic cloves, thinly sliced
5 tbsp. olive oil
750 g leek, sliced
500 g mealy potatoes, approx. 1-1/2 cm thick slices
1 bay leaf
salt
freshly ground pepper
7 1/2 dl water
1 tsp. ground paprika

METHOD:
Cooking time: 30 minutes
Sauté garlic in oil until light brown.
Remove from pan and set aside.
Sauté leek in oil until soft.
Add potato slices, salt, pepper and bay leaf. Add water and bring to a boil. Let simmer over low heat for 30 minutes.
Crush fried garlic and mix with ground paprika. Stir mixture into the pan.
Cut fish into 2-3 cm pieces and place in pan. Let it all simmer for 5 minutes until fish is cooked.
Serve with crispy-toasted white bread.

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