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Bacalao A La Vinzcaina spanish 3-4 dried choricero chiles 2 hard boiled egg yokes 250 gm salt cod (soaked for 24 hours) 2 large chopped onions 2 cloves garlic 100 gm chopped serrano ham 1 parsley De-seed and soak the chile peppers, When soft, blend into a paste and sieve. Puree the peppers with 2 hard boiled eggs yolks to make a medium thick sauce. Poach the cod. Remove bones and skin. Flake into large pieces In some oil stew the onions, garlic, ham and parsley. Add mixture to cod in a baking tray. Pour over the chile pepper sauce. Cover and bake until hot. Contributor: Sophie Grigson Yield: 1 Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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