Cod fish (bacalao) in this style is synonymous with Basque Country. The tinned version is a take on the traditional dish that allows maximum enjoyment of the flavorful offering found at tapas bars across the country in convenient fashion. Always nice. Featured in The Wall Street Journal "Salsa vizcaína is a Basque classic made from choricero peppers and onions. This rendition and the tender cod it swaddles taste so uncannily homemade, you could serve it to a Spanish abuela and she wouldn’t bat an eyelid." The preparation for each tin is simple: the cod is cut, dusted in rice flour and lightly (very lightly, tenderly, gently) fried in olive oil then tinned, with a touch of heat finishing the process. "Great for a tapa dinner. Take a thick piece of peasant bread, toast it. Warm cod... spoon sauce onto bread and top with the fish...add a little chopped parsley, chives or both." - Warren S., providing the inspiration for a delicious meal when you've come home ravenous, but don't want to compromise quality for speed SUGGESTiONS: service on crackers with a little splash of hot sauce Tinned scallops with linguine serve them warmed over rice or pasta for an easy dinner get a little weird and enjoy with toaster hash browns and guindilla peppers go nuts and create your own dish Bacalao a la Vizcaíno is a simple, popular dish from the Basque region that has variations far and wide, as different takes can be found in Cuba, Puerto Rico, and Mexico. As very satisfied customer, Raymond R. notes, "I have tasted several variations of tinned cod in sauce and this is by far my favorite. The naturally firm cod is moist and tender. The savory sauce perfectly complements the mild fish flavor." INGREDIENTS: cod fish, tomato, olive oil (14%), onion, rice flour, red pepper, salt, spices. NET WT. 4.0 ounces (111 grams) DRAINED WEIGHT 2.3 oz (65g)
