In this episode we are featuring this fish dish from the Basque region of Spain that established its roots in Cavite. Instead of bacalao or codm which only thrive in cold waters, the Pinoys use labahita as replacement, either fresh or dried.
This is perfect for semana santa - holy week dish.
The ingredients:
700 grams Cod/bacalao or labahita (salted or fresh)
cooking oil for stir-frying
5-7 cloves garlic
one big onion
Bell Pepper
paprika powder or pimienton
tomato sauce/tomato paste
2 fresh tomatoes (optional)
salt and pepper
garbanzos
green olives (optional)
potato
Same spices for your menudo or afritada.
