Bacalao Escaixada 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.

BACALAO ESCAIXADA

Steps:

• Place the salt cod in cold water and soak for 3 days, refrigerated. Change the water and soak for another 24 hours, changing the water 3 times.
• Drain the salt cod and using your fingers, flake it into a bowl. Cover with the remaining ingredients and toss to combine. Allow the mixture to marinate at room temperature for at least 30 minutes. Season, to taste, with salt and pepper. Serve cold temperature.

BACALAO

Steps:

• Soak the cod overnight in cold water, changing the water a couple of times.
• Remove the fish from the water and clean away any bone or skin.
• In a small saucepan put in the cleaned fish, chopped onion, garlic, celery, bay leaf and white wine, and cover with cold water.
• Bring the saucepan to a boil and allow to simmer for 15 minutes.
• In a separate pan, place the potato and cover with cold water, simmer until the potato is soft, and drain placing through a potato ricer or mash them lightly.
• Heat the cream together with the butter in a separate pan until the butter has melted.
• Remove the fish from the liquid and place it in a small food processor.
• Add the cream and melted butter to the food processor and pulse lightly.
• Combine the mixture in the food processor with the potato, add the truffle oil and mix well using a rubber spatula or spoon.
• Season the mixture with salt and pepper to taste. (Do not mix the potato together with the fish using the food processor or the mixture will become starchy.).
• At ZuZu, Bacalao is served in a clay baking dish after running it under the broiler to brown it slightly.

ANDORRAN PORTABELLA OMELET

Steps:

• Cook shallot in 2 Tbsp butter with 1/4 teaspoons salt and 1/8 teaspoons pepper in a 10-inch nonstick skillet over medium heat, stirring occasionally, until softened, 3 to 4 minutes.
• Stir in mushrooms and cook, stirring often, until tender, about 5 minutes. Stir in tarragon and transfer to a bowl.
• Beat eggs with 1/4 tsp salt and 1/8 tsp pepper until well combined. Heat remaining Tbsp butter in same skillet over medium-high heat until foam subsides, then add eggs and cook until underside is set, about 1 minute. With a fork, pull set eggs to center, letting uncooked eggs run underneath. Before eggs are completely set, add mushroom mixture and cheese to one half, on side away from handle. Fold other half of eggs over filling with a heatproof rubber spatula, tilting pan as you roll omelet onto a plate.

ANDORRAN ESCUDELLA

Steps:

• Rol the raw sausage into one- or two-bite sized balls.
• Rinse the dry beans in cold water.
• Meanwhile, cook the sausage balls over medium heat.
• Dice the ham.
• Put the beans, sausage, ham, chicken and bones into the pot with 8 cups of water.
• Bring to a boil, then reduce heat and let simmer, covered for two hours. The chicken should be very tender, almost falling apart.
• Remove the bones and bring the remaining stock and meat back up to a boil (if there isn't a lot of liquid you can add more water).
• Add the cabbage, potato, rice, pasta shells, garbanzo beans and salt and pepper.
• Cook for another 30 minutes, or until the potatoes and rice are tender.

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.