Bacalao a la Vizcaína de 248.2 Kcal

Preparación

1. Soak the cod in water the night before cooking. Change the water at least 4-5 times to remove excess salt.
2. Cut the potato into cubes and cook in a pot of boiling water with a pinch of salt.
3. Place chopped garlic in a hot skillet with olive oil and cook for a few minutes. Add the cod to the skillet and cook on both sides for a couple of minutes. Remove the fish from the skillet and reserve the cooking oil. You can flake the fish or leave it in large pieces.
4. In the oil used to cook the cod, add the tomato puree, stir, and cook for 10 minutes. Return the cod to the skillet and cook for 5 minutes. Add the potato, diced bell pepper, a teaspoon of capers, and a couple of sliced olives to the skillet. Continue cooking until the fish and bell pepper are cooked to your liking.
5. Serve and garnish with fresh parsley.
6. Enjoy!