Bacalao
Bacalao is a variation based on traditional Spanish cuisine, prepared with pollock instead of cod. The delicate fish combines with potatoes, tomatoes, onions, and aromatic spices such as garlic and olive oil. Perfect for a family lunch or a Mediterranean-style dinner.
Preparation: 1h
Medium
Preparation: 1h
Medium
Ingredients:
- 1 g bay leaf
- 12 g hot chili pepper
- 100 g black olives
- 200 g Onion, raw
- 30 g garlic
- 400 g Alaska Pollack, raw
- 100 g Oil, olive
- 300 g Potato, long stored
- 800 g canned tomatoes (sliced)
- 80 g tomato paste
- 250 g Koper włoski, świeży
Method of cooking:
- Cut a piece of baking paper to fit the second floor of the steamer. Moisten the paper with water and place it in the steamer. Place 400 grams of boneless, skinless pollock, cut into small pieces, into the steamer. Set aside.
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