Bacalao A La Mexicana Dried Cod Mexican Style

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A tradition christmas eve dish served in mexico

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Steps

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Soak the cod in cold water to cover for 12 hours , changing the water 2 or 3 times.

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Drain.

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Place in saucepan cover with water and bring just to a boil.

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Drain , remove the skin and bones , shred the flesh and set aside.

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Remove the stem and seeds from the chile ancho and soak in hot water for 10 minutes.

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Drain then puree in blender with the tomatoes and strain.

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Heat the oil in a large skillet , add the onion and garlic over low heat until transparent.

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Add the puree and cook over low heat until it thickens.

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Add the cod , bay leaf , cinnamon , pepper , red peppers , almonds , raisins , olives , capers and parsley.

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Stir , then cook over medium heat , covered , for 15 minutes.

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Add the potatoes , cover and cook over high heat for 10 more minutes to heat through.

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Add salt if required.

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Garnish with the chiles gueros.

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Ingredients

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salt cod fish, chile, tomatoes, olive oil, onion, garlic cloves, bay leaf, ground cinnamon, fresh ground pepper, roasted red peppers, blanched almond, raisins, pimento stuffed olive, parsley, small potato, salt