Bacalao a La Asturiana (Asturiana Style Codfish) (Copy)

2 Ibs. codfish
2 cups water
1/4 cup oil
1 onion
2 cloves garlic
1 can tomato puree
1 can red peppers
1 tsp. paprika
1/2 tsp. nutmeg
2 bay leaves
1/4 cup dry wine
6 tbs. bread crumbs
4 hard boiled eggs
8 slices fried bread

Category: .

Product Description

Soak fish overnight, changing water occasionally to remove salt. The
next day, discard old water, add 2 cups fresh water and simmer for 15
or 20 mins. Strain and save broth. Grind onion with garlic and fry in hot
oil. Add tomato puree, 2 ground red peppers, paprika, nutmeg, bay
leaves and dry wine. Allow to cook for a few minutes then add the fish
broth. Remove bay leaves and pass sauce through a blender. Return
sauce to the casserole together with fish and bay leaves and cook
slowly for approximately 1/2 hour. A few minutes before serving mix
the hard boiled egg yolks with a little sauce and return to casserole.
Add bread crumbs and cook slowly for 5 or 10 minutes. Serve on fried
bread and garnish with remaining red peppers and grated whites of
hard boiled eggs.