Bacalao Con Nueces Cod With Walnuts 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 BIZCAINA: SALT COD BIZCAINE STYLE

Steps:

• In a medium-size bowl put the cod fish, and cover with water and let it soak for 24 hours. Change the water a least 4 times in a period of 1 day. (It's important to do this process, otherwise the fish will be extremely salty). When the cod has finished soaking, clean, picking out any cartilage or bones. Shred into small pieces.
• In a large saucepan heat the oil. When hot, add the onion and saute for about 3 minutes. Add the chopped garlic and saute until golden. Add the cod and stir, add the tomatoes and cover. Let it simmer for about 10 minutes, add the olives, capers, cloves, cinnamon, and jalapenos. Mix well and let simmer for 2 more minutes, add the chopped parsley, taste for salt and add if needed. Add the boiled potatoes. Remove from heat.
• Place in a medium soup bowl, accompanied with toasted crusty French bread.

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 CON NUECES ( COD WITH WALNUTS)

Steps:

• Soak cod in water 15 hours, changing the water 4 or 5 times to remove salt; drain.
• Fry fish in hot oil with the next four ingredients for five minutes.
• Add water and walnuts; simmer 1/2 hour.

SPANISH CHICKPEAS AND COD (GARBANZOS CON BACALAO)

Steps:

• The night before you have to desalt the cod in a bowl with water (change the water two or three times). Use another large bowl with water and put the dried chickpeas inside.
• Cut the potato in cubes, deseed the pepper,peel the onion. Cut the cod in portions.
• In a pressured cooker put all the ingredients and add water to cover it all. Let it cook for about 20 minutes or until chickpeas are done.
• Add now some salt and pepper if necessary. You can remove the garlic head, garlic, tomato and pepper or mince them. Serve hot.

SALT COD (BACALHAU, BACALAO, MORUE, BACCALà) STEW

Steps:

• Soak the salt cod in lots of cold water for at least 24 hours, changing the water every 4-6 hours to remove the salt. Salt cod varies in its saltiness, and some may need as much as 48 hours to soak. Do not skimp on the soaking, because I don't know how to remove the salt later in the recipe!
• When you are ready to cook the stew, soften the onion and garlic in the olive oil.
• When soft, add the tinned tomatoes, fresh cherry tomatoes and herbes de provence.
• Drain the salt cod, rinsing well, and squeezing out all the water.
• Add the cod to the saucepan with the tomato mixture, and stir well.
• Cover the pan and simmer for 20 minutes until the fish is nearly cooked.
• Add the courgettes (zucchini), chilli flakes, fennel seeds, chopped capers and black pepper.
• Turn up the heat and boil until the courgettes (zucchini) are cooked and the liquid has mostly evaporated, leaving a stew -like consistency. This took me about 20 minutes.
• Stir in the shredded basil leaves, then serve the fish stew immediately with mashed potatoes or polenta.

BACALAO CON SAMFAINA (COD FISH WITH VEGETABLES RECIPE)

Steps:

• Place boneless, skinless salt cod in cold water and soak at least 24 hours. Change the water 2-3 times.
• Remove the fish from water. Pat dry with a paper towel and cut into pieces. Pour 1/4 cup oil into heavy-bottomed frying pan and heat to medium heat.
• Cover fish in flour, then fry fish in pan. Brown on both sides. Remove from frying pan and set aside.
• Place the onions, garlic and bell peppers into the frying pan and sauté in the oil.
• Add eggplant and zucchini and mix. Sauté a little more. Add a cup of water. Cook for approximately 5-10 minutes.
• Add the fish back into the frying pan and stir. Cook about 10 minutes. Serve with bread or rice.

BACALAO CON PAPAS (SALT COD WITH POTATOES)

Steps:

• Rinse 1/2 pound salt cod under cold water to remove the outer layer of salt. Tear it into large strips (about 1- to 2-inches wide), place in a large bowl and cover with cold water. Let soak for 1 hour, drain the water and tear the cod into large bite-size pieces. Cover again with cold water and let soak for 30 minutes. Drain, cover again with cold water and soak for the final 30 minutes. Drain and squeeze out all the excess water from the cod with your hands; the cod should be very dry before using.
• Heat the oil and butter to a medium pot or Dutch oven over medium heat until the butter melts. Add the bay leaf and oregano and cook until fragrant, 1 minute. Add the onion, garlic, black pepper and half of the parsley. Stir to evenly combine and cook, stirring often, until the onions are translucent but not brown, about 3 minutes. Add the tomato paste and stir to coat all the ingredients. Continue to stir until the tomato paste begins to caramelize and turn a dark red, almost brown color, 2 to 3 minutes. Add the wine and cook, scraping the caramelized bits from the bottom of the pot with a wooden spoon. Next, add the salt cod, stirring to coat the cod completely in the sauce and cook until the cod absorbs most of the sauce, 1 to 2 minutes. Finally, add the potatoes, piquillo peppers, olives and tomato sauce. Stir together, cover and reduce the heat to medium low. Simmer the sauce until the potatoes are fork tender but still hold their shape, about 20 minutes.
• To serve, stir in the lemon juice and taste for salt -- typically all the salt needed in this recipe comes from the salt cod. Plate with cooked white rice or grilled bread and garnish with the remaining chopped parsley.