RETRO MEMORIES: Just in time for “Mother’s Day”. COD-VIZCAINA over BEET NOODLES, with scattered AVOCADO PESTO and AVOCADO SLICES.

Your sweet Ma’ has been cooking for you during most of your precious life, right? Well, as you know, her special day is coming up and she will be thrilled to see that since you love her so much, you decided to cook her something nice to celebrate. Therefore, to help you out, I am posting my Cod-Vizcaína recipe; a simple, elegant, remotely different from the traditional vizcaína recipe, yummy and better yet, super quick to make. You have few more days to get the ingredients, go, go, go!!!
 
Approximate Prep and Cooking Time: 30 minutes
Approximate Cost: $18.73 or $4.68 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 4
 
Ingredients
1 ½ lb. of Cod fish cut in pieces ($3.99)
1 ¼-  tbsp. Angie’s Dried Seasoning (My link is attached) or use the seasoning of your choice. (.35)
1/3 cup Angie’s Basting Oil (My link is attached) or use the seasoned oil of your choice. ($1.90)
1 chopped onion (.40)
7 chopped garlic cloves (.30)
2 bay leaves (.10)
2 tbsps. pitted Manzanilla Spanish olives and Pimentos (.60)
1 lb. (approximately) of Beet noodles ($4.90)
2 Lemons (.50)
2 scallion springs (.20)
2 Avocado ($3.00)
2 cups Spinach ($1.50)
3 Roma tomatoes (.99)
 
Directions

1. Cut the fish in large bite size pieces, season with 2 tbsp. of my Basting oil, 1 tsp. of my dried seasoning and refrigerate.
2. Mash one avocado (for my avocado pesto) and season to taste with ¼ tsp. of my dried seasoning and ¼ tsp. of lemon juice. Refrigerate.
3. Add the spinach to a bowl, cut and add the tomatoes and season to taste with my basting oil and dried seasoning. Refrigerate.
4. Add 1 tbsp. of my basting oil to a skillet. When hot, add the chopped onion, garlic and bay leave. Cook until transparent.
5. Add the fish, the pitted Manzanilla Spanish olives and Pimentos and cook for 2-5 minutes until the fish looks somewhat white, not transparent.
6. On a separate skillet, in med. high add 1 tbsp. of my basting oil. Drizzle another tbsp. over the beets and when hot, sauté the beet spaghetti until tender, about 5 minutes. Remove from stove, set aside.
7. Meantime, chop the scallions, slice the other avocado and lemon and begin plating.

 
HAVE AN AMAZING MOTHERS DAY!

My Links:
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil