Bacalao a la vizcaina

30-40 min

Easy

1 Mathias migas tray ready to cook 500 gr

900 gr tomato cooked in water

600 gr cambray potato precooked in water

1 large onion finly chopped

180 gr filleted almonds

50 gr chopped capers

3 Chilies güeros

50 gr sliced olives

1/2 bunch of parsley

1/2 head fried garlic

100 gr of chopped red bell pepper

200 ml olive oil

A pinch of ground black pepper

150 ml de white vine

Preparation

Defrost the product and remove the clear plastic packaging.

Mix the tomatoes and the fried garlic.

Add the oil in a frying pan, once it’s hot add the onion and the spices. let it cook for 15 minutes.

Add the chopped capers and parsley, stir and wait 5 minutes. Add the sliced potatoes and the bell pepper, stir and wait 5 min.

Finaly add the güero chiles, white wine, and pepper to taste. Wait 20 min and it’s ready to eat.