Name: Bacalao con Tomate y Pimientos + Ajo Pan (Garlic Bread) with Soft Eggs
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 700 g Frozen white fish fillets (cod/hake/pollock), thawed; 8 slices Garlic bread (frozen); 800 g Tomatoes (canned crushed or fresh grated); 2 medium Pipers (peppers), sliced (mix of red/green if possible); 300 g Cabbage, thinly sliced; 4 large Eggs; 1 medium Onion, thinly sliced; 4 cloves Garlic, minced; 4 tbsp Extra-virgin olive oil; 2 tsp Smoked paprika (pimentón dulce); 1 leaf Bay leaf; 1 tbsp Sherry vinegar (or red wine vinegar); 1 tsp Sugar (optional, to balance acidity); 1.5 tsp Salt; 0.5 tsp Black pepper; 120 ml Water or fish stock (as needed); 2 tbsp Parsley, chopped (optional)

Chop-Chop

Bacalao con Tomate y Pimientos + Ajo Pan (Garlic Bread) with Soft Eggs | Chop-Chop

Ingredients

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Ingredients

Preparation

Method

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