Bacalao Food

BACALAO GUISADO (CODFISH STEW)

Steps:

• In a large pot, add the codfish and cover with 1 gallon of water. Bring it to a boil and cook for 10 minutes to remove the salt. Drain the cod and break it into small flakes with a spoon. Set aside.
• In a large frying pan heat the olive oil over medium heat. Add the green peppers, onion, tomatoes, and culantro and cook for 2 minutes. Add the codfish, bay leaves, red bell peppers, tomato paste, and capers. Cook until the vegetables are soft, about 5 minutes. Add the boiled potatoes and cook until heated through, about 2 more minutes.
• Garnish with cilantro. Serve with rice or cooked plantains, if desired.
• Serving suggestion: white rice or cooked plantains.

MARIA'S PORTUGUESE BACALAU

Steps:

• Soak the dried salted cod in cold water for 24 hours, changing the water several times.
• Bring a large pot of water to a boil. Add the soaked cod, and boil for about 5 minutes, or until fish flakes easily with a fork. Remove cod from water, and save water for cooking potatoes. Remove skin and bones from the cod, and flake the meat into pieces using a fork. Set fish aside in a large bowl.
• In a small bowl, stir together the olive oil, 1 clove of garlic, 1 tablespoon of parsley, red pepper flakes, and black pepper. Pour over the fish, and toss lightly to coat.
• Preheat the oven to 350 degrees F (175 degrees C). Place the potatoes into the fish water, and bring to a boil. Cook for 20 minutes, or until tender. Drain under cool water, peel and cut into 1/4 inch slices.
• While the potatoes are cooking, melt the butter in a large skillet over medium heat. Add the onions, and saute until golden and caramelized. Stir one clove of garlic into the onions. Set aside.
• Layer half of the potato slices in the bottom of a greased 8x11 inch baking dish. Cover with half of the cod, then half of the onions. Repeat layers, ending with onion.
• Bake for 15 minutes in the preheated oven, until lightly browned. Before serving, garnish the top with green and black olives, and hard-cooked eggs. Sprinkle with remaining parsley.

BACALAO A LA MEXICANA (DRIED COD MEXICAN STYLE

Steps:

• Soak the cod in cold water to cover for 12 hours, changing the water 2 or 3 times. Drain. Place in saucepan cover with water and bring just to a boil. Drain, remove the skin and bones, shred the flesh and set aside.
• Remove the stem and seeds from the chile ancho and soak in hot water for 10 minutes. Drain then puree in blender with the tomatoes and strain.
• Heat the oil in a large skillet, add the onion and garlic over low heat until transparent. Add the puree and cook over low heat until it thickens. Add the cod, bay leaf, cinnamon, pepper, red peppers, almonds, raisins, olives, capers and parsley. Stir, then cook over medium heat, covered, for 15 minutes. Add the potatoes, cover and cook over high heat for 10 more minutes to heat through. Add salt if required.
• Garnish with the chiles gueros.

BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)

Steps:

• Soak the salted cod in about 2 quarts of water, changing the water 3 times over the course of 8 hours. Drain and cut the fish into bite-size pieces.
• Layer the half of each ingredient in the following order: potatoes, cod fish, onions, hard-boiled eggs, capers, garlic, olives, roasted red peppers, and raisins. Place the bay leaf on top, then pour half the tomato sauce and half the olive oil. Repeat with the remaining ingredients in the same order. Pour the water and white wine on top. Do not stir.
• Cover and bring to a boil over medium heat. Reduce heat to medium-low and simmer until the potatoes are tender, about 30 minutes.