Bacalao with chili

Name: Bacalao with chili
Yield: 1 portion(s)
Ingredients: optional 3-4 tbsp. ketchup of sundried tomatoes; 0.5 Garlic; 0.5 glass Pimiento; 0.5 glass Tomato puree; 1 Chili; 1 dl Olive oil; 1000 g Stockfish; 1500 g Potatoes; 2 can Chopped tomatoes; 2 Large onion; 3-4 tbsp Sundried tomatoes (run in the food processor)

Mains

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Bacalao with chili

	optional	3-4 tbsp. ketchup of sundried tomatoes
0.5		Garlic
0.5	glass	Pimiento
0.5	glass	Tomato puree
1		Chili
1	dl	Olive oil
1000	g	Stockfish
1500	g	Potatoes
2	can	Chopped tomatoes
2		Large onion
3-4	tbsp	Sundried tomatoes (run in the food processor)

Instructions for Bacalao with chili

To prepare the Bacalao with chili recipe, please follow these instructions:

Udvand the fish (1-2 24-hour assistance, thickness).

Chop the chilies and garlic and fry it cautious in the oil. Load the layered tomato/pimiento, potatoes, fish and onions (plus purrene) Pour the olive oil over glovarme (w/chili/garlic). Let everything boil caution to the potatoes are tender (about 1 hour). Cook, covered, and "vri" caution on the pot often so it doesn't burn on the bottom.

Bacalao with chili

Ingredients for Bacalao with chili

Instructions for Bacalao with chili

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