Bacalao

Ingrédients

• 600 g dried bacalao (dried salted cod fish)
• 400 g can chickpeas
• 2 pcs tomatoes, chopped
• 1 red capsicum, cubed
• 1 large onion, chipped
• 2 pcs medium potatoes, cubed
• 1 cup hot water
• 2 tbsp annatto powder
• 6 cloves garlic, minced
• freshly ground black pepper
• oil

Préparation

1. 1

   Soak salted dried bacalao in cold water overnight then place it on the refrigerator.

2. 2

   Remove fish from the refrigerator then flake the fish, also remove bones then set them aside.

3. 3

   In a pan add oil then place it on medium heat, add potatoes and fry until golden brown on all sides.

4. 4

   Remove from pan then set it aside.

5. 5

   Dilute annatto powder in hot water until totally dissolved.

6. 6

   Using the same pan under medium heat add oil then sauté garlic and onions until fragrant.

7. 7

   Add the shredded fish, chickpeas, tomatoes, capsicum, freshly ground black pepper and diluted annatto. Cook in medium heat until liquid dries out, around 10 minutes.

8. 8

   Add the fried potatoes then continue to cook in low heat for 5 more minutes, adding a bit of water as it dries out, just need a bit of moisture to have better texture.

9. 9

   Remove from pan then serve.