Bacalao a la Riojana with crispy garlic
by José Pizarro
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Ingredients
Fish & Shellfish
4 cod fillets, approx. 160g each
Fruit & Vegetables
10 garlic cloves, peeled and finely sliced
1kg beef tomato
2 green peppers
2 red peppers
Oils & Vinegars
olive oil
Store Cupboard
sea salt
8 pickled green chillies, to garnish
Salad & Fresh Herbs
1 bunch of cress, to garnish