Bacalao Espanol Spanish Cod Food

BACALAO ESPANOL (SPANISH COD)

Bacalao Espanol (spanish Cod) image

Make and share this Bacalao Espanol (spanish Cod) recipe from Food.com.

Provided by Dancer

Categories Spanish

Time 8h35m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb salt cod fish
2 1/2 tablespoons parsley
1 large onion, minced well chopped
8 tablespoons olive oil
2 teaspoons dry sherry
2 large tomatoes, peeled and chopped
4 teaspoons green olives, chopped
1 clove garlic, minced
salt and pepper
1 (4 ounce) can pimientos, shredded
1/4 teaspoon oregano

Steps:

Soak codfish for 8 hours in enough cold water to cover it.
Drain and shred the fish.
Saute the onion in the oil until it is softened.
Add codfish and saute a few more minutes.
Add the remaining ingredients.
Simmer slowly until codfish is tender, about 1/2 hour or more.

Nutrition Facts : Calories 614.2, Fat 30.4, SaturatedFat 4.4, Cholesterol 172.7, Sodium 8038.4, Carbohydrate 9.1, Fiber 2.5, Sugar 4.8, Protein 73

BACALAO A LA VIZCAINA (BASQUE STYLE CODFISH STEW)

Bacalao a la Vizcaina (Basque Style Codfish Stew) image

This Spanish-style fish stew from the Basque region of Spain is a traditional peasant dish popular in all Spanish-speaking countries (where each has given it their special twist). For example, in Mexico it is usually made for Christmas, New Year's Eve, and Lent; in Puerto Rico it is a year-round favorite but most enjoyed during Lent. This is one of the Puerto Rican versions.

Provided by Milly Suazo-Martinez

Categories Soups, Stews and Chili Recipes Stews Seafood

Time 9h15m

Yield 8

Number Of Ingredients 14

Ingredients

1 pound salted cod fish
4 potatoes, sliced thick
2 onions, sliced
4 hard-boiled eggs, sliced
2 teaspoons capers
2 large cloves garlic, minced
¼ cup pitted green olives
1 (4 ounce) jar roasted red bell peppers, drained
½ cup golden raisins
1 bay leaf
1 (8 ounce) can tomato sauce
½ cup extra virgin olive oil
1 cup water
¼ cup white wine

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.

Nutrition Facts : Calories 474.5 calories, Carbohydrate 31.6 g, Cholesterol 192.3 mg, Fat 18.9 g, Fiber 3.8 g, Protein 42.3 g, SaturatedFat 3.2 g, Sodium 4353.3 mg, Sugar 9.3 g

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