AJOARRIERO - SPANISH SALT COD AND RED PEPPER SALAD
According to Nancy Harmon Jenkins, you might eat a plainer version of this (just fish, peppers and oil and vinegar) in the Catalan, but in Madrid restaurants, you might get it this way. Almost all the time is soaking time for the cod and marinating time for the salad. If you have to take a shortcut, you can use good quality sweet peppers from a jar. You can also use a combination of red, yellow or orange peppers for effect, but the red are traditional.
Provided by Chef Kate
Categories Peppers
Time P2DT1h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare the salt cod.
- Soak the fish for at least 24 or as much as 48 hours, changing the water three to four times each day.
- When the cod has softened, remove any skin and bones.
- Shred the fish, tearing it into thin strips with your hands.
- Prepare the peppers.
- Char the peppers over an open flame (If you don't have a grill or a gas stove, you'll have to do this in the broiler--which requires care to avoid burning).
- Using tongs, turn the peppers frequently until the skin is blackened and blistered.
- Transfer the charred peppers to a brown paper bag, roll it closed and let the peppers sit in the bag for 15 to 20 minutes.
- Using a paring knife, carefully scrape the blackened skin away.
- Cut the peppers open, remove and discard the seeds and white membrane.
- Slice the peppers into strips or chunks.
- Prepare the potatoes.
- Peel the potatoes and cut them into chunks.
- Add them to a pan of rapidly boiling salted water.
- Cook, covered, for 10 to 12 minutes until the potatoes are tender.
- Drain.
- As soon as the potatoes are cool enough to handle, slice them about 1/4 inch thick into a salad bowl.
- While the potatoes are still warm, add three tablespoons of the oil, the vinegar and salt and pepper to taste.
- Prepare the salad.
- Add the shredded cod fish and the sliced pepper to the potatoes and toss gently.
- Cover bowl with plastic wrap and set aside at room temperature for about an hour.
- When you are ready to serve, arrange the salad on a serving platter.
- Heat the remaining olive oil in a saute pan over medium heat.
- Add and brown the garlic slices.
- Pour this hot garlic and oil over the salad and serve.
Nutrition Facts : Calories 279.1, Fat 12.3, SaturatedFat 1.8, Cholesterol 57.5, Sodium 2661.9, Carbohydrate 15.9, Fiber 2.5, Sugar 2.3, Protein 25.7
PORTUGUESE BACALHAU à BRáS (SALT COD AND POTATOES)
This is a very unique Portuguese Salt Cod fish dish. Very popular in the Azores Islands of Portugal. Cooked for many occasions and well enjoyed. To save yourself time you can prepare the potatoes ahead of time and let them soak in water untill you are ready to start your dish. Also please note, the Cod must be soaked in water overnight. However if you miss this step you can boil the Cod in a pot of water and keep changing the water a few times. This is to remove the salt from the Cod. Use Boneless Salted Cod (not frozen). You can find this in many Super Markets. I have mentioned below that you can also use a Food Processor and shred the potatoes and onion for ease. You can also cheat by using a family size bag of shoestring french fries ;) Prep time does not include soaking of the Cod.
Provided by daisygrl64
Categories High Protein
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Note: Soak Cod fish in water overnight.
- Next day change water and place Cod in a pot with enough water to cover it. Boil for about 15 minutes. Drain and let cool. Once Cod has cooled, flake it.
- Add 1 tbsp of olive oil to non stick pan and fry potatoes in batches each time using another tbsp of olive oil if necessary.
- Place paper towel on the bottom of a glass dish safe for the oven and keep fries warm in the oven.
- Once you are done with the potatoes add 1 tbsp of olive oil to pan and add the bay leaf. Simmer for about 2-3 minutes. remove bay leafs from pan (discard).
- add garlic, onions (pepper flakes if using) to the pan and saute until onions begin to soften.
- add the parsley and let saute a bit.
- add flaked Cod and keep tossing until Cod gets warm.
- add the eggs, keep stirring so not to let the eggs stick to pan. this mixture will start to look like scrambled eggs.
- Once you are done with your Cod and eggs mixture.
- Combine fries with Cod mixture.
- add olives if using.
- taste, add salt and black pepper if needed.
- when serving squeeze lemon juice from a slice of lemon ontop.
- add dash of tabsco sauce if using.
- Enjoy.
SALT AND PEPPER SALAD
Make and share this Salt and Pepper Salad recipe from Food.com.
Provided by chuckmall
Categories Vegetable
Time 10m
Yield 2-4 , 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Wash and drain lettuces. Drain water chestnuts. Mix all in a bowl and sprinkle evenly with salt and pepper. Cut open a bag of Fritos and mash them. Then sprinkle on top. Recommended for dressing is a light, perhaps citrusy, vinagrette.
Nutrition Facts : Calories 675.2, Fat 33, SaturatedFat 4.2, Sodium 4140.2, Carbohydrate 90.9, Fiber 11.1, Sugar 5.9, Protein 10.4
SALT COD FISH SALAD
This is a wonderful salad for the summer. It is a meal all on its own. I some times like to change it around a bit, so instead of potatoes, I will at times substitute the potatoes for chickpeas or black eye beans. This is why I love this salad you can change it around to your own liking, as long as you use the main ingredient, cod, onion, olive oil, and the vinegar, the rest you can add anything. This is one of my favourite ways. In the olden days this would be a poor mans dish, people had to make do with very little, with what ever they had on hand. They had to grow everthing, and only bought what was a necessity, like fish, for here in Portugal back then fish was for the poor. Times have changed and no longer is this a poor mans dish, but rather a dish that can be savored by anyone in general, rich, or poor! I do hope you will give it a try, salted cod may not have a great smell, (LOL) But the taste is wroth it! P.S. In this recipe do NOT cook the cod. of making it
Provided by Mia 3
Categories One Dish Meal
Time P1DT50m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- First soak your cod 24 hours, changing the water 3-4 times.
- Next day remove cod from water and remove the skin and remove all the bones; set aside. You then shred it ( unravel ) with your hand (fingers) and set aside in a bowl.
- Meanwhile cook the potatoes with the skin in salted boiling water.
- Also boil your eggs.
- When all is cooked and cooled you then remove skin from the potatoes and peel the eggs, cut potatoes into bite size pieces, and quarter eggs.
- Now peel the onion and garlic cloves, slice the onion in thin circles and chop the garlic finely.
- Place everything in a glass salad bowl, for the exception of the eggs, and tomatoes that are also sliced into quarters.
- Season to your own taste with the olive oil and vinegar, salt and pepper to your own taste.
- Decorate with the eggs and tomatoes, and olives, sprinkle the chopped parsley over the top. Enjoy. (Serve cold).
Nutrition Facts : Calories 584.9, Fat 24.1, SaturatedFat 4.1, Cholesterol 233.1, Sodium 239.4, Carbohydrate 50.2, Fiber 6.8, Sugar 4.7, Protein 41.5
GRILLED PORTOBELLO AND RED PEPPER SALAD WITH ROSEMARY DRESSING
I found this recipe last summer on Epicourious.com. It was the "hit" recipe of the season! Perfect along side a grilled steak. If you love portobello mushrooms, you will love this salad!
Provided by yooper
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Prepare barbeque (medium heat).
- Brush both sides of mushrooms with 1/3 cup olive oil.
- Place whole mushrooms and whole red bell peppers on grill rack.
- Grill till mushrooms are tender and bell peppers are blackened on all sides, turning occasionally, about 20 minutes for mushrooms and 25 minutes for bell peppers.
- Transfer mushrooms to a plate.
- Enclose bell peppers in a paper bag.
- Let stand for 10 minutes.
- Peel and seed peppers.
- Cut mushrooms and bell peppers into 1/2 inch wide strips.
- Season mushrooms and peppers with salt and pepper to taste.
- Combine 1 tablespoon red wine vinegar, chopped fresh rosemary and garlic clove in food processor.
- With machine running, gradually add the remaining 1/3 cup of olive oil and proces until well blended.
- Season dressing with salt and pepper to taste.
- Arrange mixed greens on a large platter.
- Top with mushroom strips, and then red bell pepper strips.
- Drizzle dressing over all and serve.
Nutrition Facts : Calories 190, Fat 18.5, SaturatedFat 2.6, Sodium 8.9, Carbohydrate 5.5, Fiber 1.9, Sugar 3.6, Protein 2
GREEN BEAN-AND-ROASTED RED PEPPER SALAD
Private chef Michael Emmanuel's late-harvest salad gets its surprisingly meaty richness from the sliced red bell peppers he roasts in a clay oven, a broiler also works well. F&W Magazine - From: Ultimate Napa Wine & Pizza Party - October 2009 edition. ;)
Provided by Manami
Categories Salad Dressings
Time 50m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the broiler.
- Roast the peppers under the broiler or over a gas flame, turning a few times, until charred all over; transfer to a work surface and let cool.
- Discard the skin, stems and seeds and cut the peppers into 2-by-1-inch strips.
- In a small bowl, combine the shallots with the garlic, red wine and sherry vinegars and a large pinch of salt.
- Let stand for 10 minutes.
- Stir in the olive oil and season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil.
- Add the beans and cook until crisp-tender, about 4 minutes.
- Drain and spread out on a large baking sheet.
- Let cool to room temperature.
- In a large bowl, combine the peppers with the beans, tomatoes, mint and parsley.
- Add the shallot dressing and toss well.
- Sprinkle with the macadamia nuts or almonds, toss & serve.
Nutrition Facts : Calories 160.3, Fat 12.6, SaturatedFat 1.9, Sodium 9.3, Carbohydrate 12, Fiber 4.8, Sugar 5, Protein 2.9
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