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BACALAO A LA VIZCAINA.
(Codfish Basque style)
lYz
lbs. salt cod fish
12 tomatoes or 1 large can
3 onion
2 kernels garlic, pepper corns
paprika, bay leaf
1 can Spanish pimentos
several slices stale bread
1
slice ham
Yz
pt. olive oil.
This dish is eminently Spanish and
some people will consider it rather strong
and heavy. It has its partisans, however,
and is so typical that to omit it here
might be considered a sin.
Bacalao
a
la Viscaina is cooked in
a flat open earthen vessel called
Jreidera,
such as is used for Rice and Chicken,
and is likewise sent to the table in the
receptacle in which it is cooked.
The cod f.ish is soaked over night.
Remove all bones and skin and cut into
pieces about two or there inches square.
Put part of oil in skillet, 1 chopped
onion, garlic, pepper corns, bay leaf
and paprika and tomatoes. Cook until
well done. Strain. Then slice thinly
two
remaining onions, fry slightly in a