Fustini's Oils and Vinegars
Bacalao A La Viscaina

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Bacalao A La Viscaina


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Bacalao A La Viscaina

Submitted by Corporate Chef Andy Stewart



  • 3-4 red potatoes, cut into bite-size pieces
  • 4 tbsp Fustini’s Medium SELECT olive oil
  • 1 large onion, diced
  • 3-5 cloves garlic, minced
  • 6 Roma tomatoes, peeled, seeded and diced
  • 3 tablespoons Italian parsley, chopped
  • 1/4 cup pickled sweet Hungarian peppers
  • 1 red pepper, all pith removed and cut into fine julienne
  • 1/4 cup raisins
  • 1/3 cup blanched almonds, chopped
  • 1 pound cod fillet, skinless and boneless, cut into bite size pieces
  • 1 cup Spanish queen olives
  • 1/2 cup capers


Step 1. 

Place potatoes in small pot and cover with cold water. Simmer until just tender and then drain and reserve. Heat Fustini's olive oil in large skillet over moderate heat and add onion. Sauté onion, stirring frequently, until soft - 8 minutes. Add garlic and cook another minute. Add tomatoes, parsley, pickled peppers, red pepper, raisins and almonds and bring to a simmer. Simmer, stirring frequently until sauce thickens slightly (40 minutes.)

Add cod and potatoes and baste until cod is fully cooked-10 minutes. Add olives and capers and sauté another few minutes. Serve cod with some sauce over the top.

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