BACALAO WITH RED PEPPERS
I just LOVE salt cod! This recipe is a simple but tasty dish that originates in Spain, but there are similar recipes in many hispanic countries. Don't be put off by the salt cod - it looks and smells strange at first, but the finished recipes are delicious! Time does not include 8-12 hours soaking time. NOTE: Bacalao can be found at most italian grocers. There is plastic bagged bacalao, but the best comes in a wooden crate and is sold by the piece. It gets quite pricy, but is worth the extra cost. :--)
Provided by Jostlori
Categories Spanish
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak the salt cod in plenty of water for 8-12 hours, changing the water five or six times. This will remove excess saltiness.
- Add the cod to a pan of boiling water and boil for 5 minutes. Drain and leave for 10 minutes or until cool enough to handle.
- Remove skin and flake the fish into large pieces, removing any bones. Place in a bowl.
- Preheat the grill. Cut the red pepper into quarters and grill, skin-side-up, until the skin blackens and blisters. Place in a plastic bag and leave to cool, then peel away the skin. Slice thinly.
- Heat the oil in a pan over medium heat, add the onion and cook, stirring occasionally for 3 minutes our till transparent. Add garlic, chili flakes and paprika and cook for 1 minute.
- Increase heat to high and add white wine, simmer for 30 seconds. Reduce heat add the tomato and tomato paste and cook, stirring occasionally, for 5 minutes or until thick.
- Add the cod, cover and simmer for about 5 minutes. Gently stir in the sliced pepper and parsley.
- Taste before seasoning with salt. Serve hot.
BACCALA IN RED SAUCE
Steps:
- Soak cod in water for 2 to 3 days, refrigerated, changing water every day. In large casserole, heat oil and add onion and celery. Saute until golden brown. Add olives. Add white wine. Reduce by half. Stir in tomatoes and broth. Bring to a boil. Lower to simmer. Add potatoes and cod and cook until cod breaks off with a fork and the potatoes are tender. Taste, add parsley and season with salt and pepper. Serve hot.
- Salt may not be necessary.
BACALAO GUISADO (CODFISH STEW)
Provided by Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
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 A LA VIZCAINA (BASQUE STYLE CODFISH STEW)
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
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
SALT COD WITH TOMATOES AND CAPERS (BACCALà ALLA VESUVIANA)
In Italy, this recipe is a classic holiday dish. For Christmas Eve, it would generally be served at room temperature, as part of a buffet.
Provided by Mario Batali
Categories Christmas Dinner Seafood Cod Christmas Eve Simmer Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as an appetizer or 4 as a main-course
Number Of Ingredients 9
Steps:
- In large bowl, combine cod with water to cover by 2 inches. Cover and refrigerate, changing water 3 times a day, 1 to 3 days (see cooks' note, below). Refrigerate until ready to use.
- In small bowl, combine capers with water to cover by 1 inch. Cover and refrigerate 1 day, changing water 3 times.
- Drain and rinse capers, then squeeze dry. Drain cod and pat dry, then cut into 4- by 2-inch pieces.
- In heavy 6- to 8-quart pot over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add onion and sauté until softened and golden, 3 to 4 minutes. Add red pepper flakes, capers, tomatoes and juice, and salt. Using wooden spoon, gently crush tomatoes. Bring to simmer, then carefully add cod. Add parsley and 1/4 cup mint and gently spoon some of sauce over cod. Simmer, uncovered, until cod is tender and heated through, about 5 minutes.
- Using slotted spatula, transfer cod to serving platter. Remove pot from heat and stir in 3 tablespoons olive oil. Spoon sauce over fish, then sprinkle with remaining 1 tablespoon mint and 1 tablespoon olive oil. Serve warm or at room temperature.
MARIA'S PORTUGUESE BACALAU
This is a traditional Portuguese dish that brings back memories of mom. It is not only tasty but it is always a hit at parties. Plan ahead, because the salted cod needs to soak for 24 hours.
Provided by BINGADING
Categories World Cuisine Recipes European Portuguese
Time P1DT2h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 701 calories, Carbohydrate 25.2 g, Cholesterol 277 mg, Fat 31.3 g, Fiber 2.5 g, Protein 77.1 g, SaturatedFat 7 g, Sodium 8223.1 mg, Sugar 1.5 g
BACALAO SALAD
Bacalao is Spanish for dried salt cod; our version of the popular Caribbean dish is steepedfor several hours in a blend ofred wine vinegar, garlic, andtomatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Put cod in a medium bowl. Cover with cold water. Cover with plastic wrap, and refrigerate at least 8 hours, or up to 2 days. Drain water from bowl. Cover cod with fresh water. Refrigerate, covered, at least 8 hours or up to 2 days. Drain. Rinse cod, and pat dry.
- Heat oil in a large skillet over high heat. Add cod, onion, bell pepper, and garlic. Cook, stirring constantly, until onion and pepper have softened and cod begins to break up, about 6 minutes.
- Stir in tomatoes. Reduce heat to medium. Simmer 10 minutes. Let cool completely. Stir in the vinegar and pepper. Refrigerate cod mixture at least 3 hours (or overnight). Season with salt, or drizzle with vinegar, if desired.
- Arrange lettuce on a large platter. Spread cod mixture on top.
BACALAO A LA MEXICANA (DRIED COD MEXICAN STYLE
Make and share this Bacalao a La Mexicana (Dried Cod Mexican Style recipe from Food.com.
Provided by aaanajera
Categories Mexican
Time P1DT13h
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 575.9, Fat 21.2, SaturatedFat 2.8, Cholesterol 172.4, Sodium 8358.3, Carbohydrate 18.6, Fiber 4.3, Sugar 4.9, Protein 75.7
BACALAO GUISADO CON BERENJENA (STEWED CODFISH WITH EGGPLANT)
Steps:
- Soak cod overnight in covered container of cold water in fridge changing water 3 times OR boil for 10 minutes to remove excess salt
- Chop all veggies and set aside. Heat large skillet with olive oil. Sautee onions, garlic. Add peppers and eggplant. Add tomatoes. Add tomato paste and sauce. Add cod. Simmer until cod is tender and flaky.
- Use fork to break cod into smaller flakes. Serve with rice or with sweet or green plantains.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "bacalao with red peppers food"
DELICIOUS SPANISH BACALAO WITH PEPPERS - THE SPRUCE …
From thespruceeats.com
4/5 (40)Total Time 24 hrs 35 minsCategory Entree, DinnerCalories 636 per serving
RECIPE: PIMIENTOS RELLENOS DE BACALAO (RED PEPPERS STUFFED ...
From recipelink.com
SPANISH PEPPERS STUFFED WITH COD RECIPE - THE TELEGRAPH
From telegraph.co.uk
SPANISH BACALAO AJOARRIERO RECIPE - FOOD NEWS
From foodnewsnews.com
BACALAO STEW WITH A CLOUD OF PARSLEY | GOLDEN SEAFOOD ...
From goseco.com
SALT COD (BACALAO) WITH RED PEPPERS, GARLIC AND KALAMATA ...
From fillets82.rssing.com
STUFFED PEPPERS WITH MASHED POTATOES - THERESCIPES.INFO
From therecipes.info
COD FISH WITH ONIONS(BACALAO ENCEBOLLADO) RECIPE ...
From recipes.sparkpeople.com
BACALAO, THE SUCCULENT SALTED CODFISH - AMIGOFOODS
From blog.amigofoods.com
BACALAO A LA VIZCAINA | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
COD FISH IN RED SAUCE - THERESCIPES.INFO
From therecipes.info
BACALAO RECIPES SPANISH | BRYONT BLOG
From bryont.net
BACALAO A LA VIZCAINA RECIPE FOR EASTER WEEK GUATEMALA ...
From spanishacademyantiguena.com
PIQUILLO PEPPERS FILLED WITH SALT COD | BASQUE RECIPES | BASCO
From bascofinefoods.com
BACALAO RECIPE SPANISH | BRYONT BLOG
10 BEST ITALIAN BACCALA RECIPES | YUMMLY
From yummly.com
BACALAO RECIPES SPANISH | BESTO BLOG
From bestonlinecollegesdegrees.com
BACALAO COD FISH RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GREAT SPANISH BACALAO RECIPES - FOOD NEWS
From foodnewsnews.com
BACALAO WITH PEPPERS STOCK PHOTO. IMAGE OF BAKED, XMAS ...
From dreamstime.com
BEST BACALAO ENCEBOLLADO RECIPE | SIMPLE. TASTY. GOOD.
From junedarville.com
COD FISH AND TOMATO SAUCE (BACALAO CON TOMATE) RECIPE
From thespruceeats.com
COD WITH RED PEPPER SAUCE (BACALAO EN SALSA) RECIPE | EAT ...
From eatyourbooks.com
SALT COD (BACALAO) WITH RED PEPPERS, GARLIC AND KALAMATA ...
From monahansseafood.com
SALT COD WITH RED PEPPER SAUCE (BACALAO A LA VIZCAINA ...
From trissalicious.com
BACCALA WITH GRILLED PEPPERS RECIPE FROM THE COLLECTION BY ...
From cooked.com
BACALAO: WHERE NORWAY MEETS PORTUGAL - ARCTIC GRUB
From arcticgrub.com
WORLD BEST FISH COOKING RECIPES : BACALAO WITH RED PEPPERS
From worldbestfishrecipes.blogspot.com
COD WITH ROASTED RED PEPPERS —AND A FALL WEEKEND IN MIAMI ...
From natachasanzcaballero.com
10 BEST BACALAO RECIPES - YUMMLY
From yummly.com
BACALAO HAMBURGERSIN RED BELL PEPPER BREAD WITH SWEET ...
From goseco.com
BACALAO A LA TRANCA WITH ROASTED PEPPERS - FOOD - 2022
From en.oyaku.net
BACALAO AL HORNO CON PIMIENTOS (BAKED SALT COD WITH PEPPERS)
From frightfulkitchen.wordpress.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love