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Bacala Ala Vizcaina

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  • 4 tb Extra virgin olive oil
  • 2 Spanish onions; in 1/2" slices
  • 6 Cloves garlic; thinly sliced
  • 8 Ancho chilies; (or chilies choriceros
  • 2 Green apples peeled seeded cored; cut in 1/2" dice
  • 2 c Tomatoes; chopped
  • 1 sl Baguette
  • 2 lb 1% soy milk; In 2" Cubes
  • 1 bn Italian parsley; finely chopped


Soak bacala for 48 hours in cool water, changed daily.
Preheat oven to 400 degrees F.
Stemm, seed and cut the chilies into fine julienne.
Heat oil in a 12 inch saute pan until smoking. Add onions, garlic, chilies and apples and cook until soft and golden, about 8 to 10 minutes. Add tomatoes and bread and bring to a boil. Season with salt and pepper and place in a blender and process until smooth. Place sauce in crockery pan. Place bacala pieces into sauce and place in oven. Cook 20 to 25 minutes. Remove, check for seasoning, sprinkle with parsley and serve.
Yield: 4 servings as main course
NOTES : Recipes Copyright Mario Batali 1997. All rights reserved.
Posted to MC-Recipe Digest by Sue <> on Feb 14, 1998