Codfish Stew Baccala In Bianco Food

BACCALA STEW {SALTED COD STEW}

Steps:

• Cut the potatoes into 2-inch pieces and boil in unsalted water for 5 minutes.
• Drain, then set aside.
• Remove any skin from the fish, and cut it into 2-inch pieces.
• Dust the pieces of fish with the flour.
• In a heavy bottomed pot, heat the olive oil over medium heat, then fry the fish on all sides until lightly browned, about 2 minutes per side.
• Remove the fish from the pot and set aside.
• Add the onion and celery to the pot, and cook over medium heat for 8 minutes.
• Pour in the wine, cooking over high heat until almost evaporated, about 5 minutes.
• Add the stock, chili flakes, tomatoes, olives, and capers to the pot and bring to a boil.
• Add the potatoes reduce the heat to a simmer and cook for 5 minutes.
• Return the fish to the pot, season with pepper and parsley, cover, and simmer for 20 minutes.
• Serve immediately in individual bowls.

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.

BIANCO (GARLICKY FISH STEW FROM CORFU)

Steps:

• Heat the butter and one tablespoon of oil in a large stew pot or Dutch oven (large enough for you to spread fish out in a single layer--it's okay if they are crowded a bit).
• Add onions and garlic and cook over medium-low heat, stirring, until softened (about 5 minutes).
• Turn heat to medium high, add wine and bring to a boil, scraping up any bits from the bottom of the pan.
• Reduce heat to medium low and add potatoes, salt and pepper and cook for about 8 to ten minutes.
• Lay the fish fillets over the potatoes, drizzle with the remaining oil, and add just enough water to cover the fish.
• Season with salt and pepper, partially cover, and simmer until fish is flaky, potatoes are soft and the liquid largely reduced (depending upon thickness of fish, anywhere from ten to twenty minutes.
• Adjust seasoning, squeeze lemon over the fish and garnish with chopped parsley and lemon wedges.

CODFISH STEW - {BACCALA IN BIANCO} RECIPE

Steps:

• In a soup pot heat the olive oil, stir in the onions, and cook over medium heat until they are wilted down but not browned. Stir in the parsley and potatoes and cook, stirring occasionally, until the onions are golden brown. Add the water and stir the ingredients. Place the codfish chunks on top of the mixture and sprinkle on the pine nuts and raisins. Cover the pot and allow to cook for 15 minutes. Uncover the pot, stir the ingredients carefully, and season to taste with salt and pepper. Ladle the fish into soup bowls and serve immediately. This recipe yields 4 to 6 servings.

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.

SICILIAN SALT COD STEW

Steps:

• Rinse salt cod in a sieve under cold running water for 3 minutes. Place the cod in a 2 1/2-quart souffle dish with a tight-fitting lid. Add 4 cups water. Cover with lid and cook in a 650- to 700-watt oven at 100 for 7 minutes. Remove from oven, uncover and rinse the dish in a sieve under cold running water for 3 minutes. Return the fish to the souffle dish and repeat the cooking and rinsing two more times, for a total of three times.
• Prick each potato several times with the point of a knife. Put a double sheet of paper toweling suitable for microwave use on the bottom of the oven. Place potatoes on paper at opposite ends. Cook at 100 percent power in a 650- to 700-watt microwave oven for 11 minutes. Remove from oven; let cool and peel as remaining cooking is done.
• Combine oil and garlic in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent power for 2 minutes.
• Remove from oven and stir in tomatoes, olives, white wine, bay leaf, thyme, sugar and pepper. Place pieces of reserved fish in the mixture so that they are covered by the sauce. Cover with lid and cook at 100 percent power for 10 minutes.
• Remove from oven and uncover. Add raisins and pine nuts so that they are just under the surface but do not stir them in. Re-cover with lid and cook at 100 percent power for 5 minutes.
• Remove from oven and uncover. Gently stir together. Slice potatoes across, 1/4-inch thick. Divide potatoes among four large wide bowls. Spoon fish stew over potatoes and serve.

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.