Icelandic Bacalao for Easter

Iceland is famous for its clear and clean ocean and the healthy high quality fish from its waters. Therefor we find it appropriate to bring to the readers of a weekly fish recipe built on Icelandic fish, probably the best raw material in the world. The recipe may on the other hand come from other parts of the world as the Icelandic fish is sold all over the world. Fish is good for the brain, can prevent heart and vascular deceases and is rich in the fatty acids necessary for our body. Salted cod, bacalao, is a delicacy highly enjoyed in southern Europe and Latin America but the raw material probably is originated from Iceland. During the lent fish consumption goes up and there for we now recommend a very tasty meal of bacalao for four.

800 gr salted cod loins
400 gr potatoes preferably small
2 red peppers
2 yellow peppers
2 green peppers
1 onion
10 cloves of garlic
100 gr green olives
Extra virgin olive oil
Heat the oven to 180° C. Cut the fish into about 100 gr pieces. Cook the potatoes. Slice the peppers and onion and mince the garlic. Fry the onion and garlic in the olive oil until it softens and put on a baking dish. Fry the cod loins in oil until golden and place on the pan with the onion and garlic. Soften the peppers in olive oil and place around the fish in the pan along with the olives. Drizzle some olive oil over the fish, cover and put in the oven for five minutes. Meanwhile peel the potatoes and fry in oil until golden.
Serve this delicacy with a bottle of good red vine for the perfection of an excellent meal.

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