Bacalao a la vizcaína Mexican salt cod stew
Ingredients
- 750g salt cod
- 1.5kg tomatoes
- 250ml olive oil
- 4 medium white onions sliced
- 7 large garlic cloves finely chopped
- 1 small bunch of flat-leaf parsley finely chopped
- 750g whole baby potatoes cooked until just soft and peeled
- 175g jar güeros chillies or pickled chillies, reserve some of the pickling brine
- 60g capers
- 175g jar olives stuffed with red peppers
- 100g almonds lightly toasted and chopped
Instructions
Bacalao a la vizcaína (Mexican salt cod stew) serves 6 original recipe by BBC Good Food.
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