Cod a la vizcaina


Lenten recipe

  • 12 tomatoes, sliced in halves
  • 3 red peppers, chopped
  • 8 cloves of garlic, minced
  • 1 white onion, chopped
  • ½ bunch fresh parsley, chopped
  • 2 Tbsp olive oil
  • 1 small can (4 oz) green capers
  • 1 small can pitted green olives
  • 1 lb tilapia, cod or similar white fish
  • Salt
  1. Preheat oven to 350 degrees. Salt the fish and brush with olive oil. Bake for 15 minutes. Let it cool and shred it.
  2. Bake the tomatoes and the peppers until soft. Fry the garlic and onion in oil until light brown.
  3. Put the fried onion and garlic, grilled tomatoes and peppers in a blender, blend and pass through a colander.
  4. Pour the strained sauce in a pan and heat to a boil. Once the sauce has boiled for a few minutes add the shredded fish and remove from heat.
  5. Add green olives, capers, and chopped parsley to the pan. Serve over rice.

Courtesy of CRS’s Operation Rice Bowl 2008
© 2008 Jupiterimages Corporation.

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