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The ingredients needed to make Bacalao a la vizcaina (receta de mi abuelita):
- Prepare as needed Aceite de oliva (lo suficiente)
- You need Ajo (finamente picado)
- Take Cebolla morada (finamente picada)
- Take Jitomates picados (sin piel), dejar jugo y semillas aparte
- Provide Un manojo de perejil (finamente picado)
- Provide 1 lt de pure de jitomate (condimentado)
- Take Bacalao
- Get lata de aceitunas sin semilla
- Provide Lata de alcaparras
- Provide Papas pequeñas cocidas y peladas (no se viven por completo)
- Take Lata de pimiento morron en rajas
- Use lata de chiles güeros (carricillos)
Steps to make Bacalao a la vizcaina (receta de mi abuelita):
- INGREDIENTES
- Se calienta el aceite de oliva (bastante) en la olla de barro hasta que este muy caliente
- Se revisa si el aceite ya esta caliente con un ajo entero
- Se agrega el ajo hasta que comience a dorar
- Se agrega la cebolla hasta que acitrone
- Se agrega el perejil
- Con el perejil se esta meneando constantemente , si se ve que se necesita más aceite se agrega mas…
- Cuando hierve el aceite de agrega poco a poco el jitomate
- Y se deja a flama media y se menea de vez en cuando …
- Hasta que vuelva a hervir (30 o 40 minutos)
- Se agrega poco a poco el pure jitomate condimentado, y se esta meneando otra vez hasta que vuelva a hervir (otros 20 minutos)
- Se agrega el bacalao poco a poco incorporándolo …
- Se deja hervir a fuego medio, meneando siempre para el mismo lado, hasta que este cocido (como 2 horas)
- Después de 1.5 hrs agregar las aceitunas y alcaparras (enjuagarlas antes de agregarlas)
- Dejar que hierva hasta que el bacalao este cocido….
- Cuando al bacalao le falte poco para acabar de cocerse agregar las papas y el pimiento morron (ya sin menear para que no se batan)
- Dejar hervir hasta que se acabe de cocer el bacalao, si es necesario agregar un poco de consomé. - Servir acompañado de los chiles güeros (al gusto de cada comensal)
- RECETA COMPLETA: Se calienta el aceite de oliva en la olla de barro, hasta que este muy caliente, se añade el ajo, hasta que este bien dorado se añade la cebolla hasta que se acitrona. (A fuego medio) - Después se agrega el perejil, menear siempre para el mismo lado, lentamente e "incorporando" . - Ya que hierve el aceite, se agrega lentamente el jitomate, se incorpora y se deja hasta que hierva, meneando de vez en cuando. (Como 30 o 40 minutos) - Se agrega poco a poco el pure jitomate condimentado, y se esta meneando otra vez hasta que vuelva a hervir (otros 20 minutos) - Se agrega el bacalao poco a poco incorporándolo … - Se deja hervir a fuego medio, meneando siempre para el mismo lado, hasta que este cocido (como 2 horas) - Después de 1.5 hrs agregar las aceitunas y alcaparras (enjuagarlas antes de jagregarlas) - Cuando al bacalao le falte poco para acabar de cocerse agregar las papas y el pimiento morron (ya sin menear para que no se batan) - Dejar hervir hasta que se acabe de cocer el
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