tag:blogger.com,1999:blog-4033770631819899656.post1434877049234405493..comments2024-03-28T10:01:27.801+01:00Comments on MY KITCHEN IN SPAIN: GET YOUR BACALAO SOAKING NOW!JANET MENDELhttp://www.blogger.com/profile/05727555362345930082noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-4033770631819899656.post-58136541746534967772020-04-12T11:02:33.032+02:002020-04-12T11:02:33.032+02:00Strock: We are all penitents this year. Your adapt...Strock: We are all penitents this year. Your adaptation of the recipe sounds fine. Glad you enjoyed it. JANET MENDELhttps://www.blogger.com/profile/05727555362345930082noreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-23010422568823607522020-04-11T02:28:50.293+02:002020-04-11T02:28:50.293+02:00Viernes Santo in Brooklyn. No frozen fish at the g...Viernes Santo in Brooklyn. No frozen fish at the grocery stores yesterday (except for salmon and shrimp), so I went with the Goya salted (skinless) pollock. I cooked some great northern beans with a fresh sofrito, then dusted off my paella pan and followed your recipe pretty closely. Small can of diced tomatoes (Muir Glen: it will be hard to replace), no peas, no olives. Cut the fish into bite strockhttps://www.blogger.com/profile/03920852405482103819noreply@blogger.comtag:blogger.com,1999:blog-4033770631819899656.post-63656785415415838332019-10-12T21:19:31.844+02:002019-10-12T21:19:31.844+02:00lLooks delicious, Janet!
Thanks for sharing!lLooks delicious, Janet!<br />Thanks for sharing!quezsez1https://www.blogger.com/profile/04120008443905411029noreply@blogger.com