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Spanish Artichokes in Aromatic Vinaigrette

Spanish Bacalao with Red Sweet Peppers

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Spanish Borek of Asparagus

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Spanish Broiled Sardines with Cucumber

Spanish Calamari a la Romana

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Spanish Meatballs in Spicy Tomato Sauce

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Spanish Bacalao with Red Sweet Peppers Recipe

Printable Version of Spanish Bacalao with Red Sweet Peppers Recipe Here

12 oz dried salt cod or bacalao	1 red sweet bell pepper	1 tablespoon olive oil
1 small onion, chopped	1 clove garlic, crushed	1/4 teaspoon dried chili flakes
1 teaspoon paprika	1/4 cup dry white wine	2 ripe tomatoes, finely chopped
1 tablespoon tomato paste	1 tablespoon chopped fresh flat-leaf parsley

1 Soak the cod in plenty of water for 8-12 hours, changing the water five or six times. This will remove excess saltiness. Add the cod to a saucepan of boiling water and boil for 5 minutes. Drain and let stand for 10 minutes, or until cool enough to handle. Remove the skin and flake the fish into large pieces, removing any bones. Place in a bowl. 2 Preheat the broiler. Cut the red pepper into quarters. Broil, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and let cool, then peel away the skin. Slice thinly. 3 Heat the oil in a saucepan over medium heat, add the onion and cook, stirring occasionally, for 3 minutes, or until transparent. Add the garlic, chili flakes and paprika and cook for 1 minute. Increase the heat to high, add the white wine and simmer for 30 seconds. Reduce the heat, add the tomatoes and tomato paste and cook, stirring occasionally, for 5 minutes, or until thick. 4 Add the bacalao, cover and simmer for 5 minutes. Gently stir in the red pepper and parsley and taste before seasoning with salt. Serve hot.

Spanish Recipes

Spanish Bacalao with Red Sweet Peppers Recipe