Today, I decided to make one of my favorite dishes, Bacalao a la Vizcaína, however, as I always do, I used fresh cod fish instead of the salted dry cod filet. The result was mouthwatering. The cod was flaky and absorbed the seasoning flavors so well. The potatoes, tender and yummy. Category: Entrée Approx. Prep and Cook Time: 35 to 40 Minutes Approximate Cost: $12.20 or $3.05 per serving Difficulty Level: Easy Allergens, Other: Gluten Free Servings: 4 Ingredients 2 fresh cod fish filet ($3.70) 1 tbsp. Angie’s dry seasoning (.25) ¼ c. Spanish Extra Virgin Olive Oil ($1.25) 2 tbsp. Salad olives (.25) 2 tbsp. tomato sauce (.15) 3 Bay leaves (.10) ¼ c. roasted red peppers (.40) 4 to 5 red/gold potatoes, cleaned and sliced ($1.00) 1 onion, sliced (.40) 4 garlic cloves, chopped (.20) 1 c. White wine ($2.00) Chopped Italian parsley to garnish (.15) 1 bag of brown basmati rice ($2.35) Directions
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |