A delicious Mexican dish all will enjoy!
Total Cook Time: 40 Min
1 1/2 lb. Cod, salted
1 onion, diced
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
2 tomatoes, diced
1 Tbsp. garlic, minced
1/2 cup white wine
1 1/2 cups Las Palmas® Original Style Enchilada Sauce
1/4 bunch parsley, chopped
1/4 bunch cilantro, chopped
1 tsp. crushed red pepper
Cook cod in water until it becomes soft. Change the water at least 3 times to make sure that it is not too salty. In a pan, sauté the onions, peppers, tomatoes and garlic; deglaze with the wine. Add Las Palmas® Original Style Enchilada Sauce and cook for 15 minutes, then add the cod and heat thoroughly. Season with parsley, cilantro and crushed pepper. Add the eggs and mix in until it is thoroughly cooked. Season with salt and pepper to taste and set aside. Fry the plantains in preheated vegetable oil. Place the plantains on a serving platter and fill in with bacalao.