Bacalao a la Vizcaina

    • 1 lb Panamei Salted Pollock
    • 2 onions, chopped
    • 2 tomatoes, diced
    • 4 garlic cloves, minced
    • 4 red peppers, chopped
    • 1 cup stuffed green olives, sliced
    • 1 cup water
    • 1 bay leaf
    • 3 Tbsp. olive oil
    • Salt and pepper to taste

Desalt the fillets following the instructions above.

In a sautée pan over medium heat, add olive oil and cook the onions, peppers, tomato, garlic and olives with the bay leaf, for about 5 minutes.

Add the Pollock fillets and the water, continue cooking for 10-15 minutes until fish is done.

Season with salt (only if needed) and pepper to taste.

Serves 2-4

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