Biscay style cod recipe Mexico style

Stay and discover the Mexico-style Biscayan cod recipe shared by Jaime Dominguez, a recipe with a special touch since it is made in the Mexican style. Go ahead and try it, I’m sure you’ll like it.

Ingredients to make Mexico-style Biscayne cod:

• 1 kilogram of dry cod with skin
• 1 kilogram of chambray potatoes
• 1 kilogram of ripe tomatoes
• 2 cans of tomato puree (300 gr each)
• 1½ units of large onions filleted
• 1 large head of garlic (chopped)
• 350 milliliters of extra virgin olive oil
• 200 grams of Olives drained
• 150 grams of Capers drained
• 1½ cups of chopped parsley
• 1 tablespoon Spanish sweet paprika (paprika)
• 1 tablespoon of black pepper
• 1 unit of whole ripe red pepper
• 2 tablespoons of Sugar
• 1 tablespoon dried thyme
• 1 tablespoon dried Marjoram
• 6 bay leaves
• 1 pinch of dried oregano
• 1 can of Carricillos chills in pickle with vinegar (400 gr)
• 1 pinch of salt in grain

How to make Mexico-style Biscayne cod:

1. The first thing to do to prepare this Mexico-style Biscay cod is to desalt the fish. The cod is desalted in cold water and in the refrigerator completely covered for 48 hours and the water is changed every 8 hours. Scald the cod with boiling water until covered and remove the bones and bones, reserving said water and trying not to shred the fish too much.
2. Heat the olive oil over medium heat in a clay pot and add the Chambray potatoes, stirring constantly.
3. When the potatoes are half cooked, add a sliced ​​onion and continue stirring until they are fried.
4. Add the minced garlic and continue stirring. In the blender we grind the onion and garlic, and with the freshly ground pepper and also, with a little of the brother where we scalded the fish.
5. Add the paprika and fry again. Add the olives and capers and continue to fry.
6. Once the potatoes feel that they are no longer sticking in the casserole, we grind the ripe tomatoes and add the fresh and canned tomato puree to the casserole, stirring to fry.
7. At this moment when it comes to a boil, the scented herbs are added, except for the oregano.
8. Add the whole pepper on top of the broth, stirring so that it cooks. Once cooked, we remove it and keep it in an airtight container so that it sweats.
9. Continue stirring until the Biscayan sauce is reduced to 3/4 of its volume. Add the chills carricillos with the entire brother plus the sugar.
10. Add the dried oregano fanned by hand, sprinkled or rubbed between the hands. Add the cod without bones and in pieces, stir.
11. Turn off the heat and add the raw and filleted half onion, cook until it stops boiling. Garnish with chopped parsley and the sliced ​​​​ripe red pepper that we fry and reserve (once the pepper is fried in the sauce, remove it and reserve it in an airtight container to peel it and use it as decoration).
12. The Mexico-style Biscay cod stew is best left overnight at room temperature to rest, because the next day it will be much better.