Name: Bacalao con Tomate, Pimientos y Huevos (with Garlic Bread)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Spanish (Andalusian)
Ingredients: 8 slices Frozen garlic bread; 600 g White fish fillets (cod, hake, pollock), thawed; 4 large Eggs; 600 g Tomatoes (canned crushed or grated fresh); 2 medium Pipers (sweet peppers), sliced; 250 g Cabbage, thinly sliced; 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; 60 ml Dry white wine (optional); 2 tsp Sherry vinegar or red wine vinegar; 1.5 tsp Salt; 0.5 tsp Black pepper; 1 pinch Pinch of sugar (optional, for acidic tomatoes); 2 tbsp Parsley, chopped (optional)

Chop-Chop

Bacalao con Tomate, Pimientos y Huevos (with Garlic Bread) | Chop-Chop

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Ingredients

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