Vegan cod a la VizcaĆ­na

Ingredients

  • 10 Tomatoes saladette, medium, (3 cups tomato puree)
  • 1 Chopped white onion ( approx. 2 tz)
  • 6 cloves Garlic, chopped
  • 1 can (420 g.) Artichoke hearts, strained and chopped into pieces medium
  • 1 can (420 g.) Palm, strained, cut into pieces
  • ā…“ tza Green olives, chamomile type, slices
  • 1 tbsp. Capers
  • 3 Red bell peppers, roasted, peeled and cut into strips
  • 1 Laurel leaf, dried
  • 1-2 tsp. Nori seaweed, finely chopped
  • 450 g. Potatoes cambray or galeana, peeled and boiled in water
  • Ā¼ tza Parsley, chopped
  • 3-6 Chilies guereros or jalapeƱos in pickle, whole or sliced

Preparation

Heat a comal over medium-high heat. Grill the tomatoes directly on the griddle for 4-5 minutes on each side or until the tomatoes begin to cook and have black spots all over them.

Place the roasted tomatoes in the blender and blend until smooth. smooth sauce, strain, reserving sauce for later use.

Heat large pot over medium-low heat and add Ā¼ cup water. Add the onions and cook until tender and translucent, about 4-6 minutes. Add the garlic and cook for another minute.

Pour the tomato puree into the pot and bring to a gentle boil.

Add the artichoke hearts, palm hearts, olives, capers, peppers, bay leaf and nori seaweed. Boil gently for 5-6 minutes. Stir.

Add parsley, cooked potatoes, and pickled chilies. Boil gently for 8 minutes. If the sauce thickens too much, add vegetable broth or water.

Season with salt and pepper to taste.

Note: In some states of Mexico, raisins and sliced almonds are added , but it is already the taste of each person. If you really want it to taste like seafood add 2 tsp. of nori seaweed. Serve with rice or French bread. If you can’t get hearts of palm or artichoke hearts you can use mashed chickpeas.


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