Ingredients[]
- 1 pound of fresh codfish filets (ideally) or canned or salted codfish. If you must use salted codfish, boil in a pint of water for one or two minutes, drain, add fresh water and repeat, boiling and rinsing until the fish is rid of salt taste to your personal satisfaction. With a fork, tear the codfish meat into shreds.
- ½ cup olive oil (preferably) or your favorite cooking oil
- 2 large onions
- 1 large green pepper
- 1 teaspoon of butter or margarine
- ½ cup tomato sauce
- ½ cup medium-sized olives, stuffed with peppers or onions, or your favorite
- 1 tablespoonful of capers
- 1 tablespoonful of ground garlic
- 2 large red, ripe peppers, sliced lengthwise
- 1 pound of cooking potatoes. to enhance the appearance of your dish, select neatly oval-shaped potatoes; slice them on their sides to make almost-round pieces, each about as thick as your index finger.
- ⅓ cup of raisins. this is a key ingredient in the aroma and the taste. modify at your discretion.
- 1 ounce of grain vodka (optional)
Directions[]
- Lightly sauté the onions, garlic, and peppers on a few drops of oil mixed with butter or margarine.
- Add the vodka.
- Add the tomato sauce.
- Add the raisins and capers.
- Blend the codfish in to produce a fairly uniform paste.
- Follow a style similar to preparing lasagna.
- Line your vessel with a small amount of oil.
- Place alternate layers of sliced potatoes and the blended paste.
- Pour the remaining oil to cover the whole surface.
- Cook over low flame for about thirty minutes.
- If using the oven, make sure it is preheated to 250°F and bake for 20 minutes.
- Cook over low flame for about thirty minutes.
- If using the oven, make sure it is preheated to 250°F and bake for 20 minutes.
- Serve on your favorite pasta, cooked as plainly as possible, or on white rice, and your favorite fresh salad.
- Serve with white wine for a romantic Spanish dinner.