Bacalao A La Vizcaina Basque Style Codfish Stew Food

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.

BACALAO A LA VIZCAINA (BASQUE STYLE STEWED SALTED COD)

Steps:

• Soak bacalao in water for 4 hours, changing the water twice.
• Add bacalao to a large pot and cover with water. Cover and bring to a boil.
• Put the lid askew and lower heat to a simmer. Cook for 15 minutes.
• Drain the bacalao and using a fork flake the bacalao into bite-size pieces.
• Drizzle 1 tablespoon of olive oil in a large skillet and heat over medium-high heat.
• Layer half of the potatoes, cod, garlic, onion, pimentos, olives, capers, oregano, sauce, paprika, cumin, and 1/4 cup olive oil. Repeat layering with remaining ingredients.
• Pour remaining olive oil, white wine, and water. Shake the skillet to distribute and tuck in bay leaf.
• Bring to a boil, lower to a simmer and cover. Cook for 30 mins or until potatoes are tender.
• Serve alone or with white rice.

BACALAO A LA VIZCAINA - SPANISH-STYLE SALT COD IN BATTER

Steps:

• Begin soaking the whole piece of salt cod in water three days prior to the day you want to prepare the dish
• Replace the water daily and be sure to cover the salt cod completely. Place it into the refrigerator while it's soaking
• Puree the onion, garlic, tomato and water in a food processor until a fine consistency
• Pour a tablespoon of oil into a large frying pan and add the tomato sauce, herbs, Espelette pepper and achiote.
• Simmer the sauce while preparing and cooking the cod
• Drain, rinse, pat dry and then cut the salt cod into pieces about 3 x 3 inches square. The sizes of the pieces will vary based on the shape of the fish
• Sprinkle the fish with two tablespoons of flour and pepper
• Separate egg whites and beat until stiff
• Beat egg yolks until creamy
• Combine egg whites, egg yolks, two tablespoons of flour, achiote and pepper, beating for a minute or two until batter is creamy
• Heat five tablespoons of oil in a frying pan until it reaches a medium high temperature
• Dip each piece of salt cod in batter and fry in oil until browned (3 minutes), then remove and allow it to drain on paper towels.
• Repeat until all the fish is cooked. Try to work quickly so the batter doesn't begin to separate.
• Place the fish in the tomato sauce and add the potatoes and olives
• Cover and heat thoroughly at a medium temperature (5-10 minutes)
• Sprinkle with parsley and serve

BACALAO A LA VIZCAíNA

Steps:

• Soak the salt cod in a large bowl of cold water for at least 24 hours in the refrigerator. Rinse, drain and dry on a towel-lined plate. Refrigerate until ready to use.
• Heat the olive oil in a 7.5-quart Dutch oven or heavy saucepan over medium heat until warm. Add the garlic and onions and cook until softened, 2 to 3 minutes. Add the white parts of the scallions and cook, stirring occasionally, until softened but with no color, 2 to 3 minutes. Add the tomato paste and cook, stirring occasionally, until the paste is caramelized, 8 to 10 minutes. Add the wine and cook, stirring, until evaporated, about 1 minute. Add the tomatoes, cover and cook over medium-low heat until the tomatoes soften, 15 to 20 minutes. Add the roasted red bell peppers and continue to cook at a low simmer for another 10 minutes.
• Meanwhile, put the potatoes in a medium saucepan and cover by 2 inches with salted water. Bring to a boil over medium-high heat. Adjust the heat to medium low and simmer until the potatoes are just tender, about 15 minutes. Drain and add to the stew, stirring gently to combine.
• Shred the rinsed salt cod by hand and add to the pot with the cooked tomatoes, peppers and potatoes. Cover and cook over low heat until the cod melds into the stew, 15 to 20 minutes.
• Stir in the capers and brine, olives with juice and half of the scallion greens. Taste and add salt, if necessary. Serve topped with the remaining scallion greens.

BASQUE STYLE COD

Steps:

• Grab a non-stick frying pan and heat it with a medium heat
• Add 1/4 cup of extra virgin Spanish olive oil to the pan
• Once the oil gets hot, season it with sea salt and add the cod fillets to the oil, skin side up
• While your cod is cooking, finely mince 3 cloves of garlic and finely dice 1 onion
• After about 4 minutes flip the cod to cook the uncooked side
• After cooking your cod for a total of 7 to 8 minutes, remove it from the pan, put on a plate and set aside
• Using the same pan with the same oil add the 3 minced garlics and the diced onion to the pan and mix
• After cooking the onions and garlic for about 4 to 5 minutes add 2 roasted red bell peppers to pan and mix
• About 3 minutes after adding the roasted red bell pepper add 1/4 cup of tomato puree to the pan, season with sea salt and mix
• 3 minutes after adding the tomato puree, transfer everything in the pan into a bowl
• Using a handheld mixer, puree everything until you get a smooth puree
• Add the puree and the cooked cod back to pan and heat for about 3 minutes
• Transfer the cod fillets to a dish and top with the sauce
• Garnish with fresh parsley
• Enjoy!

SPANISH BASQUE SALT COD CASSEROLE (BACALAO A LA VIZCAINA)

Steps:

• Cut cod into 6 equal servings.
• To remove salt, soak about 20 hours in fresh cold water, changing water 4 to 5 times.
• Several hours before you plan to cook the cod, start the sauce (for which they take over 5 hours in Spain, but you may need less).
• In large skillet with cover, or Dutch oven, heat oil, 1/4 cup lard, bacon, and ham. When mixture bubbles, add onion, whole garlic cloves, and parsley. Cover, turn down heat as low as possible and cook for 3 hours, or until onion is very soft but not at all burned. Add boiling water and continue simmering for 2 hours longer, or until onions are completely fallen apart. Add more boiling water as necessary to keep from sticking. Add pimientos, tomatoes, and egg yolks mashed with bread crumbs and mixed to a fine paste with a little cold water. Simmer for a few minutes longer.
• Put everything through a sieve, food mill, or blender so you have a smooth sauce. Add salt and pepper to taste, and if you want to be authentic, a dash of cayenne.
• Meanwhile, when cod has soaked for 20 hours, dry it thoroughly with paper towels. Remove any scales, being careful not to damage the skin (which adds a smooth, gelatinous quality to the finished dish's sauce). In large saucepan, combine cod and unsalted cold water to cover; bring to a boil. As soon as water starts to boil, take out the pieces of cod; carefully remove bones.
• Grease a heatproof casserole with lard or bacon fat. In it, arrange a layer of cod; pour sauce over; repeat until all the cod and sauce are used up. Sauce should cover the fish, not drown it. Cook slowly until fish is done, about 20 minutes.
• During cooking, shake the casserole often so the sauce runs to the bottom. Also, with a wide pancake turner or spatula, losen the bottom layer of fish often to keep it from sticking, being careful not to break the pieces.
• Taste from time to time, and add salt and pepper if necessary; or a pinch of sugar if the cod is make the sauce too salty.
• Finished dish should be savory, neither too salty, too peppery, not too sweet, and of a good red color. Makes 6 servings.

BACALAO A LA VIZCAINA - BISCAYAN COD

Steps:

• Drain cod, cover with water and cook until tender.
• Cook potatoes in their skins; remove skins and slice.
• Boil chick peas and remove skins.
• Place alternate layers of potatoes, cod, peas, olives and peppers in a casserole dish, clay cazuela, or tagine with the final layer being peppers and olives.
• Season tomatoes highly with salt, pepper and onion juice; add to the casserole.
• Pour olive oil over all and bake at 300F for 90 minutes.